Description
A warm, comforting German Potato Salad with crispy bacon, tender baby potatoes, and a zesty dressing.
Ingredients
Scale
- 1 lb Baby Potatoes
- 4 slices Bacon
- 1/2 Onion, chopped
- 1 Shallot, chopped
- 2 tbsp Chives, chopped
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 3 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the baby potatoes in a large pot filled with salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before slicing into halves or quarters.
- Cook the bacon in a frying pan over medium heat until crispy. Remove and let drain on paper towel, then chop into bite-sized pieces.
- Sauté the chopped onions and shallots in the bacon fat until soft and fragrant, about 3-4 minutes.
- Make the dressing by whisking together vinegar, Dijon mustard, olive oil, salt, and pepper in a mixing bowl.
- Combine the sliced potatoes, chopped bacon, sautéed onions, shallots, and chives in a large bowl.
- Dress the salad with the dressing and gently toss everything together. Serve warm or at room temperature.
Notes
For a vegetarian version, substitute bacon with smoked tempeh or skip it altogether. This salad can be made a day in advance; just store the potatoes in the fridge and dress the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg