Black Forest Potato Salad
Take your picnic, barbecue, or weeknight dinner to a whole new level with this enticing Black Forest Potato Salad recipe! Packed with baby red potatoes, crispy thick-cut bacon, and the tangy crunch of chopped cornichons, this unique twist on a classic potato salad is bursting with bold, savory flavors. A creamy dressing made with whole-grain mustard, Dijon mustard, and a touch of apple cider vinegar ties everything together, while fresh parsley and a dash of paprika add a vibrant finish. Perfect served chilled or at room temperature, this hearty yet refreshing dish is guaranteed to be a crowd-pleaser. Easy to prepare in just under 45 minutes, it’s an irresistible side that pairs beautifully with grilled meats or sandwiches.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 6 slices Thick-cut bacon
- 1 small Red onion
- 1 cup Cornichons (or small pickles)
- 0.5 cup Fresh parsley
- 2 tablespoons Whole-grain mustard
- 1 tablespoon Dijon mustard
- 0.5 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces. Leave the skins on for added texture.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool to room temperature.
While the potatoes are cooking, heat a large skillet over medium heat. Cook the bacon slices until they are crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
Finely dice the red onion, and chop the cornichons and fresh parsley. Set aside.
In a small mixing bowl, whisk together the whole-grain mustard, Dijon mustard, mayonnaise, apple cider vinegar, paprika, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled potatoes, bacon crumbles, diced red onion, chopped cornichons, and parsley. Pour the dressing over the top.
Gently toss everything together until the potatoes are evenly coated with the dressing and the ingredients are well-distributed.
Taste and adjust seasoning if necessary. Add additional salt, pepper, or vinegar to suit your preference.
Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 19.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4951 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
