Warm German Potato Salad
Waxy potatoes are tossed with crisp bacon, soft onion, and a tangy cider vinegar dressing, then finished warm with fresh parsley.
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Ingredients
- 2 pounds waxy potatoes (red or Yukon gold)
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
Instructions
- Wash and scrub potatoes. Cut larger ones in half or quarters.
- Place potatoes in a pot, cover with cold salted water. Bring to a boil and cook for about 10 minutes until fork tender. Drain and set aside.
- Cook chopped bacon in a skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, reserving bacon fat.
- Reduce heat to medium. Add diced onion to bacon fat and cook until soft, about 6-8 minutes.
- Add vinegar, sugar, salt, pepper, and 2 tablespoons of water to skillet. Bring to a boil.
- Stir in cooked potatoes. Simmer for 4–5 minutes, or until liquid is mostly absorbed and potatoes are hot.
- Fold in bacon and chopped parsley. Reserve some for topping if desired. Adjust seasoning and serve warm.
Notes
For extra flavor, try adding a teaspoon of Dijon mustard to the warm dressing. This salad is best served warm but can also be enjoyed at room temperature.
Nutrition
Serving: 1servingsCalories: 173kcalCarbohydrates: 45.5gProtein: 5.5gFat: 2.4gSaturated Fat: 0.8gCholesterol: 5mgSodium: 506mgFiber: 2.8gSugar: 19.5g