Description
A warm and tangy German potato salad made with tender red potatoes, crispy bacon, and a flavorful vinegar-mustard dressing.
Ingredients
- 2 pounds medium-sized red potatoes
- 1 tablespoon + 1/2 teaspoon kosher salt, divided
- 1 pound thick-cut bacon, cut into 1/2-inch pieces
- 1 large yellow onion, diced
- 3 large cloves garlic, minced
- 3/4 cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
1. Cut larger potatoes in half so all are similar in size. Place in a pot, cover with cold water by 1 inch, bring to a boil, and add 1 tablespoon salt. Reduce heat and simmer until fork-tender, about 10–15 minutes. Drain immediately and let steam-dry, then cut into 3/4-inch pieces.
2. In a large skillet, cook bacon over medium heat until chewy-crisp. Transfer to a plate with a slotted spoon.
3. In the same skillet with bacon grease, cook onion over medium heat until softened, about 4 minutes. Add garlic and cook 1 more minute.
4. Remove skillet from heat and stir in whole-grain mustard, Dijon mustard, sugar, remaining salt, and pepper. Slowly add vinegar and stir to combine.
5. Return skillet to heat and simmer for 2–3 minutes, stirring occasionally.
6. Remove from heat and gently fold in potatoes until coated. Add bacon and mix.
7. Stir in parsley and adjust salt to taste.
8. Serve warm, at room temperature, or chilled, with extra black pepper if desired.
Notes
Store in the refrigerator for up to 5 days.
Best served warm or at room temperature for optimal flavor.
Inspired by a traditional German-style potato salad.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 6g
- Sodium: 940mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg