Cold German Potato Salad
Elevate your side dish game with this Cold German Potato Salad, a flavorful twist on a classic recipe that’s perfect for picnics, potlucks, or summer barbecues. This hearty salad features tender red potatoes paired with crispy, smoky bacon and sautéed onions for a depth of savory flavor. The tangy dressing, made with apple cider vinegar, Dijon mustard, and a touch of sugar, adds a zesty kick that perfectly balances the richness of the bacon. Fresh parsley and chives bring a bright, herbal finish to this chilled dish, which can be made ahead and served cold for ultimate convenience. Whether you're entertaining guests or preparing a simple family meal, this easy-to-make German potato salad will impress everyone at the table!
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Recipe Information
Ingredients
- 2 lbs Small red potatoes
- 6 slices Thick-cut bacon
- 1 Yellow onion
- 0.25 cup Apple cider vinegar
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- 1 tbsp Granulated sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
- 1 tbsp Chives
Instructions
Rinse the red potatoes thoroughly and place them in a large pot. Cover the potatoes with water, add a pinch of salt, and bring to a boil over high heat.
Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
While the potatoes are cooling, chop the bacon into small pieces. Cook the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet.
Finely chop the onion and add it to the same skillet with the bacon grease. Sauté the onion over medium heat for 3-4 minutes or until softened and translucent.
In a small mixing bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, granulated sugar, salt, and black pepper to create the dressing.
Cut the cooled potatoes into bite-sized chunks and place them in a large mixing bowl. Add the cooked bacon and sautéed onion to the bowl.
Pour the dressing over the potatoes and toss gently to combine, ensuring everything is evenly coated.
Chop the fresh parsley and chives finely, then sprinkle them over the salad. Toss lightly once more.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4580 mg | 97% | |
*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.
