Description
A warm, tangy German Potato Salad with crispy bacon and tender baby potatoes, perfect for any occasion.
Ingredients
Scale
- 1 pound baby potatoes
- 4 slices bacon
- 1/2 cup onions, chopped
- 1/4 cup shallots, chopped
- 2 tablespoons chives, chopped
- 3 tablespoons vinegar (apple cider or white wine)
- 2 tablespoons mustard (Dijon or yellow)
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the baby potatoes: Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Let the potatoes cool slightly, then cut them into halves for easy eating.
- Crisp the bacon: In a skillet over medium heat, cook the bacon until it’s crispy and golden. Remove the bacon and crumble it once it has cooled slightly.
- Sauté the onions and shallots: In the same skillet, add the chopped onions and shallots. Sauté until translucent and fragrant, about 4-5 minutes.
- Whisk the dressing: In a mixing bowl, whisk together the vinegar, mustard, olive oil, salt, and pepper until well blended.
- Combine ingredients: In a large bowl, mix the potatoes, crispy bacon, sautéed onions, and chives. Toss gently.
- Dress the salad: Pour the dressing over the potato mixture and toss gently until everything is coated. Serve warm or chilled.
Notes
This salad tastes even better the next day as the flavors meld together. For a vegetarian version, substitute bacon with smoked tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato salad, German salad, side dish, barbecue, summer recipes