German Potato Salad

Satisfy your potato salad cravings with this tangy, sweetly savory, and bacony salad. Perfectly boiled red potatoes mixed with crispy bacon bits and tossed in a mouthwatering vinaigrette dressing make a delicious picnic side!

Course Side

Cuisine German

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 306kcal

Author Imma

Equipment

Large pot
Large skillet
Small bowl

Ingredients

2 pounds red potatoes
½ pound bacon, cut into 1-inch thick pieces
1 cup onion, diced
2 teaspoons garlic, minced
⅓ cup apple cider vinegar
2 tablespoons Dijon mustard
3 tablespoons granulated sugar
½ teaspoon salt
freshly ground black pepper to taste
1 green onion, diced
¼ cup fresh parsley, chopped
pepper flakes, optional

Instructions

Season a large pot with salt and boil the potatoes for 12-14 minutes or until potatoes are tender.
Drain the water from the pot and allow the potatoes to cool enough to handle without burning yourself. Cut the potatoes into ½-inch thick slices. Set aside.
In a large skillet, cook the bacon, occasionally stirring, for 7-8 minutes or until crispy. Put it in a small bowl and set it aside.
Remove excess bacon fat from the skillet, leaving 2-3 tablespoons. Saute onion and garlic until translucent (2-3 minutes).
In another small bowl, whisk together apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour the mixture into the sauteed onion and garlic and simmer for about 2 minutes while stirring.
Toss in the sliced potatoes and green onions and cook for another 2 minutes. Remove the potatoes from the pan and sprinkle with crispy bacon and fresh parsley on top.
Best served warm. Sprinkle it with pepper flakes if desired.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition