German Potato Salad Recipe

Make this warm German potato salad with crisp bacon and sauteed onions tossed in a zesty dressing the next time you need a fun and flavorful potato side dish!

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Ingredients

2 pounds small red potatoes
¼ cup chicken broth
3 Tablespoons white vinegar
1 ½ teaspoons granulated sugar
1 teaspoon dijon mustard
12 ounces bacon , cut into small pieces
½ red or yellow onion , chopped
3 cloves garlic , minced
2 Tablespoons Italian parsley , chopped
salt and pepper

For serving: chopped fresh chives

Instructions

Boil potatoes, unpeeled, until a fork can easily pierce them, drain, and allow to cool for a few minutes. They should be cool enough to handle, but still very warm.
Meanwhile, in a small mixing bowl, whisk together broth, vinegar, sugar and mustard. Set aside
Fry bacon in a large skillet over medium-high heat until crispy. Remove bacon from pan and transfer to a plate lined with a paper towel, but leave grease in pan.
Add onion to bacon grease and sauté over medium heat for 5 minutes.
Meanwhile, cut the potatoes into small chunks or slices. You can remove the skins from the potatoes with a knife or leave them on.
Add garlic to pan and cook another 30 seconds. Add broth mixture and let it come to a boil. Scrape up any browned bits from the bottom of the pan and let it cook for 1-2 minutes, or until its evaporated by half.
Remove skillet from the heat and add the potatoes, bacon and parsley. Toss to coat. Season with salt and pepper, as needed.
Serve warm in a serving bowl or directly from skillet to keep the salad warm longer. Top with chives, if desired.

Notes

To store: Although it is meant to be served warm, it can also be served cold. It will keep for about 3-5 days if stored in an airtight container in the fridge.

Recipe from: Salt & Lavender Everyday Essentials Cookbook

Nutrition