Description
Warm German Potato Salad is a comforting dish made with tender baby potatoes, crispy bacon, and a tangy dressing.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 6 slices bacon, chopped
- 1 medium onion, diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/4 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Add the diced onion to the skillet and sauté in the bacon drippings until softened, about 3-4 minutes.
- Stir in the apple cider vinegar, Dijon mustard, sugar, and chicken broth. Bring to a simmer and cook for 2-3 minutes.
- Add the cooked potatoes to the skillet and gently toss to coat them in the dressing. Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes until everything is heated through. Stir in the crispy bacon.
- Remove from heat and garnish with chopped parsley before serving.
Notes
- For a creamier version, add 1/4 cup of sour cream or Greek yogurt to the dressing.
- You can substitute the bacon with turkey bacon or omit it for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg