Classic German Potato Salad
This German potato salad is tossed in a vinegar, onion and bacon dressing, with a whole grain mustard added in for a delicious, crunchy kick!
Ingredients
- 6 cups red potato peel on, diced
- 6 lices Bacon
- 1 white onion diced, medium
- 1/3 cup white vinegar
- 2-3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon black pepper ground
- 2 tablespoons whole grain mustard
- 1 tablespoon parsley chopped, fresh
Instructions
- Place the diced potatoes into a large pot and fill with enough water to cover the potatoes completely.
- Bring the water to a boil, and cook for about 10 minutes, or until the potatoes are easily pierced with a fork. You don't want them to start falling apart when pierced, however.
- Drain the potatoes in a colander and set aside.
- Place the bacon and onions in a large skillet over medium-high heat. Fry until the onions are soft and translucent and the bacon is cooked.
- Whisk together the vinegar, sugar, salt, mustard and pepper. Taste test and adjust accordingly. ( make it sweeter or more mustard, etc.)
- Add the liquid to the skillet and bring to a boil. Add in the potatoes and parsley.
- Heat completely through.
- Spoon into a serving dish or bowl and serve.
Notes
- Adjust the amount of sugar in this to your preference. Mike liked it tarter, I liked it slightly sweeter. It's up to your personal preference.
- Also adjust the whole grain mustard to your own liking. I LOVE the stuff and will use more next time.
Nutrition Information
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 453mg | 19% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.