Description
A warm and tangy German potato salad that is perfect for any occasion.
Ingredients
Scale
- 2 pounds of waxy potatoes (like Yukon Gold or Red potatoes)
- 1/2 cup of diced bacon
- 1 medium onion, finely chopped
- 1/4 cup of apple cider vinegar
- 1/4 cup of vegetable broth
- 1 tablespoon of Dijon mustard
- 1 tablespoon of sugar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cover the potatoes with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- While the potatoes are cooking, in a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
- In a small bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, and sugar. Pour this mixture into the skillet with the onions and bring to a simmer.
- Slice the warm potatoes into bite-sized pieces and add them to the skillet. Gently stir to combine and coat the potatoes in the dressing.
- Add the crispy bacon back to the skillet, season with salt and pepper to taste, and heat through.
- Garnish with fresh parsley before serving warm.
Notes
- For a vegetarian version, omit the bacon and use olive oil for sautéing the onions.
- This salad can be served warm, at room temperature, or cold.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Cuisine: German