Description
A warm and comforting German Potato Salad featuring creamy baby potatoes, crispy bacon, and a tangy dressing.
Ingredients
Scale
- 2 lbs baby potatoes
- 6 strips bacon
- 1 cup diced onions
- 1/2 cup diced shallots
- 1/4 cup fresh chives
- 1/3 cup white wine vinegar
- 1 tbsp mustard
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
- Sauté the onions and shallots in the bacon fat until translucent, about 3-4 minutes.
- Make the dressing by whisking together vinegar, mustard, olive oil, salt, and pepper.
- Prepare the cooled potatoes by cutting them into halves or quarters and adding them to a large bowl.
- Combine with sautéed vegetables, mixing gently.
- Add the crumbled bacon and dressing, tossing gently to coat.
- Garnish with chives and serve warm or at room temperature.
Notes
Make-ahead: Prepare potatoes ahead of time and combine with dressing on the day of serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg