Description
A heartwarming classic with a tangy, zesty dressing made with mustard, vinegar, and a hint of bacon.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 slices thick-cut bacon (about 4 ounces)
- 1 small onion, finely chopped (about 1/2 cup)
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup chicken or vegetable broth
- 1 tablespoon granulated sugar
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Wash the Yukon Gold potatoes thoroughly and place them in a large pot with cold water. Add a pinch of salt.
- Boil with Love: Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until tender.
- Cooling Them Down: Drain and let cool slightly before peeling (or leave skins on for texture).
- Sizzle: Heat a skillet over medium heat, add bacon, and cook until crispy, about 4-5 minutes.
- Save that Bacon Grease: Remove bacon, leaving about 2 tablespoons of grease in the skillet.
- Onion in the Mix: Add chopped onion to the skillet and sauté for 3-4 minutes until softened.
- The Dressing Ensemble: Lower heat and stir in vinegar, mustard, broth, sugar, salt, and pepper. Simmer for 5 minutes.
- Dice the Potatoes: Cut cooled potatoes into bite-sized pieces.
- Combine It All: In a large bowl, mix diced potatoes with the onion mixture and crumbled bacon.
- Adjust and Serve: Taste and adjust seasoning; serve warm or at room temperature, garnished with parsley.
Notes
For a vegetarian version, substitute bacon with smoked tempeh or skip it altogether. This potato salad is delicious warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: potato salad, German salad, comfort food, side dish, family recipes