Description
A warm, tangy German Potato Salad featuring baby potatoes, crispy bacon, and a zesty dressing that’s perfect for any occasion.
Ingredients
Scale
- 2 pounds baby potatoes
- 6 slices bacon
- 1 medium onion, finely chopped
- 2 shallots, finely chopped
- 1/4 cup chives, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then slice into halves or quarters.
- Cook the bacon in a large frying pan over medium heat until crispy. Remove and place on paper towels to absorb excess grease, then chop into pieces.
- Sauté the onions and shallots in the same pan until soft, about 3-4 minutes.
- Make the dressing by whisking vinegar, mustard, olive oil, salt, and pepper together in a mixing bowl.
- Combine the potatoes, bacon, sautéed onions and shallots, and chives in a large bowl.
- Dress the salad with the dressing and gently toss to coat. Serve warm or at room temperature.
Notes
This salad can be made ahead of time for the flavors to meld. Use quality ingredients for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg