Description
A comforting and tangy German Potato Salad featuring tender baby potatoes, crispy bacon, and a delightful dressing.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 4 slices thick-cut bacon, chopped
- 1/2 cup onions, chopped
- 1/4 cup shallots, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes: Start by bringing a large pot of salted water to a vigorous boil. Gently add your halved baby potatoes and cook them until fork-tender, about 15-20 minutes. Drain and let sit to cool slightly. Slice the potatoes into bite-sized pieces.
- Cook the Bacon: Heat a frying pan over medium heat and add chopped bacon. Sizzle until crispy, about 6-8 minutes. Remove the bacon and let it drain on paper towels before chopping it into bits.
- Sauté the Aromatics: In the same pan, use the rendered fat to sauté your chopped onions and shallots until soft and fragrant, approximately 3-4 minutes.
- Whisk the Dressing: In a mixing bowl, whisk together vinegar, Dijon mustard, olive oil, salt, and pepper.
- Combine the Ingredients: In a large bowl, combine your sliced potatoes, chopped bacon, and sautéed onions and shallots. Add the fresh chives.
- Dress the Salad: Pour your carefully whisked dressing over the potato mixture. Toss gently to coat. Serve warm or at room temperature.
Notes
This salad can be made a day in advance; just store it in the fridge and give it a quick toss before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg