German Potato Salad

This German potato salad is boiled baby potatoes tossed in a warm bacon and mustard dressing, then garnished with fresh herbs. A unique, mayonnaise free salad that's great for parties and potlucks.

Course Salad

Cuisine German

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 369kcal

Author Sara Welch

Ingredients

2 pounds baby red potatoes
salt and pepper to taste
12 ounces bacon coarsely chopped
1/2 cup onion finely chopped
1/3 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard creamy or grainy
3 tablespoons fresh parsley chopped
2 tablespoon fresh chives chopped

Instructions

Bring a large pot of water to a boil. Season generously with salt. Add the potatoes and cook for 15-20 minutes or until tender.
Drain the potatoes and let cool for 5 minutes. Cut them in half.
While the potatoes are cooking, prepare the dressing. Place the bacon in a large pan and cook over medium heat for 3-4 minutes until partially cooked. Add the onion and cook for another 4-5 minutes or until bacon is crispy and onions are softened.
Remove the bacon and onions from the pan. Leave 1/4 cup of bacon grease in the pan; discard any excess.
Add the vinegar, sugar, mustard and salt and pepper to the grease in the pan. Stir to combine. Simmer for 1 minute.
Place the potatoes in a large bowl. Pour the dressing over the top and gently toss to coat. Stir in the bacon and onions.
Add the parsley and chives and toss gently. Serve immediately.

Video

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