Description
A warm and zesty German Potato Salad featuring tender baby potatoes, crispy bacon, and a tangy vinaigrette, perfect for any gathering.
Ingredients
Scale
- 2 pounds baby potatoes
- 6 slices thick-cut bacon
- 1 medium yellow onion, chopped
- 2 shallots, chopped
- 1/4 cup chopped chives
- 1/4 cup apple cider vinegar
- 2 tablespoons German mustard
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool slightly.
- Crisp the bacon in a skillet over medium heat until golden brown. Drain on paper towels and chop.
- Sauté onions and shallots in the bacon grease until soft and fragrant.
- Whisk together vinegar, mustard, olive oil, salt, and pepper in a small bowl.
- Cut the cooled potatoes into halves or quarters.
- Combine the potatoes, bacon, onions, shallots, and chives in a large mixing bowl.
- Pour the dressing over the mixture and gently toss to combine.
- Serve warm or at room temperature, optionally garnished with paprika or parsley.
Notes
This salad can be made a day in advance as the flavors meld beautifully in the fridge. Avoid overcooking the potatoes to maintain their shape.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg