Description
A warm and tangy German Potato Salad featuring buttery baby potatoes, crispy bacon, and a zesty dressing.
Ingredients
Scale
- 1 lb Baby Potatoes
- 4 slices Bacon
- 1 Onion, diced
- 2 Shallots, diced
- 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: Place the potatoes in a pot of salted water, simmer until tender, about 12-15 minutes. Drain and cool.
- Cook the Bacon: Fry bacon in a skillet until crispy. Transfer to a paper towel-lined plate.
- Sauté the Onions and Shallots: In the same skillet, sauté onions and shallots for 3-4 minutes until softened.
- Whisk the Dressing: Combine vinegar, mustard, olive oil, salt, and pepper in a bowl and whisk.
- Prepare the Potatoes: Cut cooled potatoes and add to the dressing bowl.
- Combine All Components: Fold in sautéed onions, crumbled bacon, and chives.
- Serve: Enjoy warm or at room temperature.
Notes
For best flavor, allow the salad to rest for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg