German Potato Salad Recipe
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4.5
6 reviews
Excellent
German Potato Salad Recipe
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Tender potatoes tossed with bacon in a tangy dressing taste delicious alongside just about any main course. Learn how to make German Potato Salad in the Instant Pot as a side dish for your next family meal!
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Ingredients
- 1 ½ lbs red or gold potatoes
- ½ cup chicken broth
- 6 lices of bacon cut into bite-sized pieces
- 1 medium yellow onion chopped
- ¼ cup apple cider vinegar
- 1 ½ Tablespoons granulated sugar
- 3 Tablespoons olive oil
- 2 Tablespoons water
- 1 teaspoon Dijon mustard
- Parsley for Garnish
- salt and pepper for taste
Instructions
- Wash potatoes and cut them into 1-inch pieces. My potatoes were small to medium, and I cut each potato half into 4-6 pieces.
- Add the potatoes to the Instant Pot (no trivet needed.) Pour the chicken broth over the potatoes.
- Put the lid on the Instant Pot and set the valve to SEALING. Select the HIGH PRESSURE or MANUAL setting and set the timer for 6 minutes.
- Once the cook time has ended, carefully do a quick release of pressure by turning the valve to venting.
- Open the Instant Pot and drain the liquid from potatoes by pouring them into a colander. The potatoes should be fork tender. Set the potatoes aside.
- Select the SAUTE function and add the bacon to the Instant Pot. Stir the bacon occasionally and saute until it has browned, about 5 minutes.
- Add the chopped onion to the bacon and saute for 1 minute, stirring constantly. The bottom of the Instant Pot will be brown from cooking the bacon and onion. This is normal.
- Turn the Instant Pot off. Add the potatoes back into the Instant Pot and gently stir to coat them with the bacon and onion mixture. Some of the potatoes may slightly break apart.
- In a small bowl, whisk together the vinegar, sugar, olive oil, water, and dijon mustard. Pour this mixture into the Instant Pot over the potatoes and gently stir to coat.
- Garnish with parsley and add salt and pepper to taste.
Equipments used:
Notes
- STORAGE: Store in the refrigerator in a covered container for up to 5 days.
- SERVE: Can be served hot or cold (although hot is better).
- German Potato Salad should not sit out unrefrigerated for more than 2 hours.
- Appeals to many people because there is no mayo.
- Compliments basically any meat dish - great with pork chops, turkey, beef or chicken.
- Recipe tested in 6qt Instant Pot.
- STOVE TOP INSTRUCTIONS: Dice potatoes and add to pot of water, making sure to cover potatoes. Boil (about 15 minutes) until fork tender. In a skillet, over medium heat, cook bacon. Drain all but 2 Tbsp of bacon grease. Add onion, cook 2-3 minutes. Add cooked potatoes to skillet, tossing to coat. Cook over medium heat until potatoes brown. In a small bowl, whisk the vinegar, sugar, olive oil, water, and dijon together and pour over potatoes in skillet. Reduce heat to low and cook until heated through. Garnish with parsley, salt and pepper.
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Cholesterol
12mg
(4%)
Sodium
352mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 12mg | 4% |
| Sodium | 352mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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