Description
Warm, creamy, and perfectly tangy, this German Potato Salad offers a delightful twist on a classic favorite, featuring a vinegary zing complemented by crisp bacon and sautéed onions.
Ingredients
Scale
- 1.5 lbs Baby Potatoes
- 6 slices Bacon
- 1/2 cup Onions, diced
- 1/4 cup Shallots, diced
- 2 tbsp Chives, chopped
- 1/4 cup Vinegar (Apple Cider or White)
- 1 tbsp Mustard (Dijon or Yellow)
- 1/4 cup Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the baby potatoes in a large pot filled with salted water until fork-tender, about 12-15 minutes. Drain and let cool.
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to cool, then crumble.
- Sauté the onions and shallots in the same skillet until softened and lightly golden, about 3-4 minutes.
- Whisk together vinegar, mustard, olive oil, salt, and pepper in a mixing bowl.
- Prepare the cooled potatoes by cutting them into halves or quarters and add to the mixing bowl with the dressing.
- Combine in the sautéed onions, crumbled bacon, and chives, folding gently to coat.
- Serve warm or at room temperature.
Notes
Make-ahead tip: Prepare the salad a day in advance for better flavor. Customize by adding pickles or hard-boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg