German Potato Salad
Warm German potato salad is Old World comfort food!
Servings: 8
Calories: 268kcal
Ingredients
- 3 lbs thin skinned waxy potatoes*
- 1/2 lb bacon
- 1/3 cup apple cider vinegar
- 1 Tbsp brown sugar
- 2 tsp coarse salt
- 1 tsp celery seed
- 1 tsp Dijon mustard
- 1 cup finely chopped celery
- 1 cup minced red onion
- 1 Tbsp finely chopped parsley
- 1 Tbsp snipped chives
- fresh cracked black pepper
Instructions
- Peel the potatoes and halve them lengthwise. Cover with cold water and add a tablespoon of salt. Cook until just tender but not soft or falling apart. Check with the point of a sharp knife.
- While the potatoes cook, fry the bacon until crisp. Reserve the grease. Drain the bacon on paper towels and then finely chop or crumble and set aside.
- In a small saucepan mix 1/4 cup of the reserved bacon fat, the vinegar, sugar, salt, celery seed and Dijon mustard. Whisk to combine and keep warm over a very low heat. Note: taste the dressing to adjust any of the ingredients. Remember the vinegar taste will mellow out once you mix it with the warm potatoes.
- Drain the potatoes and thickly slice while still hot. Don't worry if they are a little soft and starting to fall part, just scrape it all into a large serving bowl along with the celery, onion, and crumbled bacon. Toss gently with the hot bacon vinaigrette.
- Top with the fresh herbs, and some fresh cracked black pepper. Serve immediately.
Notes
*Try to choose potatoes of similar size so they'll cook evenly.
Nutrition
Calories: 268kcal | Carbohydrates: 34g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 799mg | Potassium: 852mg | Fiber: 4g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 2mg