Description
A warm German Potato Salad featuring tender baby potatoes, crispy bacon, and a tangy dressing that brings comfort and joy to any meal.
Ingredients
Scale
- 2 pounds baby potatoes
- 6 strips thick-cut bacon
- 1 medium onion, diced
- 2 shallots, diced
- 1/4 cup fresh chives, chopped
- 1/3 cup white wine vinegar or apple cider vinegar
- 2 tablespoons whole grain or Dijon 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 fork-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 leftover bacon fat over medium heat until translucent, about 3-4 minutes.
- Make the dressing by whisking together vinegar, mustard, olive oil, salt, and pepper in a mixing bowl.
- Slice the cooled potatoes into bite-sized pieces and place in a large mixing bowl.
- Combine the sautéed onions and shallots with the potatoes carefully.
- Add the crumbled bacon and dressing to the potato mixture, gently tossing to coat.
- Garnish with fresh chives and serve warm or at room temperature.
Notes
This potato salad tastes even better the next day as the flavors meld. Customize with extras like celery or hard-boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg