Description
A warm and savory German potato salad perfect for your Memorial Day gathering.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 pound bacon, diced
- 1 medium red onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Place potato chunks in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain well.
- While potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in the skillet.
- Add red onion to the skillet with bacon drippings and cook until softened, about 5 minutes.
- Whisk together apple cider vinegar, sugar, water, and Dijon mustard in a small bowl. Pour the mixture into the skillet with the onions. Bring to a simmer and cook for 2 minutes, stirring.
- Add the drained potatoes to the skillet. Gently toss to coat the potatoes with the dressing.
- Stir in the cooked bacon and fresh parsley. Season with salt and black pepper to taste.
- Serve warm.
Notes
- For a tangier salad, add an extra tablespoon of apple cider vinegar.
- You can substitute pancetta for bacon if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: German potato salad, warm potato salad, Memorial Day recipe, side dish, bacon, vinegar dressing