Description
A tangy and flavorful potato salad made with tender potatoes, crispy bacon, and a zesty vinegar dressing. Perfect as a side dish or main course!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/2 cup bacon, chopped
- 1 small onion, finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pan.
- Add the chopped onion to the skillet and cook in the bacon drippings until softened, about 3-4 minutes.
- In a bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and pepper.
- In a large mixing bowl, combine the warm potatoes, bacon, and cooked onions. Pour the dressing over the top and gently toss to coat.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
- For a vegetarian version, omit the bacon and use olive oil instead of vegetable oil.
- This salad can be made ahead of time and served chilled or at room temperature.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Keywords: german potato salad, potato salad recipe, warm potato salad, bacon potato salad