German Potato Salad
User Reviews
5
German Potato Salad
Description
German Potato Salad combines bite-sized pieces of fork-tender red potatoes with sautéed red onions and crispy bacon bits. The dressing, prepared from apple cider vinegar, sugar, Dijon mustard, salt, and black pepper, is cooked down slightly in bacon fat to develop flavor and then mixed with olive oil and fresh herbs like parsley and chives. This preparation gives the salad a tangy and savory character with subtle sweetness and a fresh herbal finish. The salad can be served warm to highlight the bacon and onion aroma or chilled for a refreshing side. The inclusion of potato skins adds texture and color to the dish, and gentle mixing helps keep the potatoes intact without mashing. This dish complements grilled meats or sandwiches and fits well in both casual and festive meals.
Ingredients
- 2 pounds potato red
- 10 ounce Bacon cut into ½-inch pieces, slices
- 1 medium red onion finely diced
- ⅓ cup apple cider vinegar
- 1 tablespoon sugar granulated
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoon olive oil extra virgin
- ½ cup parsley chopped, fresh
- ¼ cup chives chopped
Instructions
- Boil potatoes. Add the potatoes to a large pot of generously salted water. Bring the pot to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.
- Cook the bacon. While the potatoes boil, heat a skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet with a slotted spoon, leaving the grease in the skillet.
- Sauté. Add the onion to the skillet and cook, stirring occasionally, for 2-3 minutes or until softened. Turn the heat down to medium-low and stir in the vinegar, sugar, mustard, salt, and pepper. Stir often and let the mixture reduce slightly for 1-2 minutes. Remove the skillet from the heat.
- Finish the salad. Dice the potatoes into bite-sized pieces and place them in a large bowl. Pour the onion dressing over the potatoes. Add the bacon, olive oil, parsley, and chives to the bowl. Stir gently to combine everything well and serve.
Notes
- Wash and scrub the potatoes thoroughly to keep the skins clean during cooking.
- Handle the potatoes gently when mixing to avoid mashing the tender pieces.
- Serve the salad warm, cold, or at room temperature; refrigerate promptly once cooled to room temperature to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 563mg | 23% |
| Potassium | 1027mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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