German Potato Salad
Tender potatoes, crisp bacon and a tasty dressing, make this warm German potato salad the perfect dish all year round.
- 2 pounds baby red potatoes
- 12 slices bacon
- 1 medium red onion diced
- 1 tablespoon garlic minced
- ½ cup white vinegar
- ¼ cup olive oil extra virgin
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ cup fresh parsley chopped
Wash the baby potatoes and slice them into halves.
Add the potatoes to a 5-quart pot and add enough water to cover the potatoes. Boil over high heat for 7 minutes or until potatoes are tender. Drain water and place potatoes back into the pot, and cover (keeping the potatoes warm and allowing them to steam).
In a large (approx 12 inches) frying pan, cook bacon. Once cooked, remove bacon from the pan and chop into pieces slightly smaller than bite-size. Set bacon to the side for now. Leave grease in the frying pan for the next steps.
Cook onion and garlic in a frying pan over medium heat until tender, about 3 minutes.
Add vinegar, olive oil, sugar, mustard, salt, pepper, and bacon to the frying pan with the onions and garlic. Simmer over medium-low heat for 5 minutes.
Pour sauce over potatoes, add parsley and toss well to mix.
Calories: 400kcalCarbohydrates: 31gProtein: 9gFat: 27gSaturated Fat: 7gTrans Fat: 1gCholesterol: 29mgSodium: 737mgPotassium: 827mgFiber: 3gSugar: 7gVitamin A: 241IUVitamin C: 18mgCalcium: 31mgIron: 2mg