Description
A classic warm potato salad with a tangy vinaigrette, perfect for gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup thinly sliced red onion
- 6 slices bacon, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Place potato chunks in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- While potatoes cook, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon drippings in the skillet.
- Add red onion to the skillet with bacon drippings and cook until softened, about 5 minutes.
- Whisk together apple cider vinegar, sugar, and Dijon mustard in a small bowl.
- Add the drained potatoes and cooked onion to a large bowl. Pour the vinegar mixture over the potatoes and toss gently to coat.
- Stir in the cooked bacon and fresh parsley. Season with salt and pepper to taste.
- Serve warm.
Notes
- For a different flavor, you can use pancetta instead of bacon.
- If you prefer a sweeter salad, add an extra teaspoon of sugar.
- This salad can be made ahead and gently reheated.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: German potato salad, warm potato salad, Memorial Day, picnic, side dish, bacon, vinegar