Tangy German Potato Salad
Experience the bold flavors of our Tangy German Potato Salad, a warm and comforting twist on a traditional classic. Featuring tender Yukon Gold potatoes tossed in a zesty apple cider vinegar dressing, this dish balances savory, smoky notes from crispy bacon with the subtle sweetness of caramelized onion and a hint of Dijon mustard. With just the right touch of fresh parsley for brightness, this salad is perfect for picnics, potlucks, or as a hearty side dish to your favorite grilled meats. Quick to prepare in under an hour, this recipe will delight your taste buds with its irresistible blend of tangy and savory flavors.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 slices Bacon
- 1 medium Yellow onion
- 0.33 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Dijon mustard
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Scrub the potatoes and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, place the bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes, then transfer to a plate lined with paper towels to drain. Reserve 2 tablespoons of the bacon grease in the pan.
Chop the onion finely and add it to the skillet with the reserved bacon grease. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
Add the apple cider vinegar, sugar, Dijon mustard, chicken broth, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a gentle simmer. Let cook for 2-3 minutes to allow the flavors to meld.
Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, slice the potatoes into 1/4-inch thick rounds or bite-sized pieces, depending on your preference.
Crumble the cooked bacon into small pieces and chop the parsley finely.
In a large mixing bowl, gently toss the warm potatoes with the vinegar dressing until well coated. Add the crumbled bacon and chopped parsley, stirring gently to combine.
Serve the potato salad warm, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 5% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 645 mg | 14% | |
*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.
