German
Warm Potato Salad with Bacon
Warm German potato salad with bacon, onion, mustard, vinegar, and tender waxy potatoes.
6 servings · 20 minutes prep · 30 minutes cook
Ingredients
Salad
- 2 lb, small red or Yukon Gold potatoes, scrubbed
- 2 tsp, divided
- 6 oz, diced
- 1 small, finely diced
- 1/3 cup
- 1/2 cup
- 1 tbsp
- 1 tbsp
- 1/2 tsp, freshly ground
- 1/4 cup, chopped
Directions
Cook the Potatoes
- Place waxy potatoes in a pot with cold water and 1 teaspoon fine salt. Simmer for 18 to 22 minutes, until a knife slides in with slight resistance.
- Drain and cool for 10 minutes, just until easy to handle. Slice into 1/4-inch rounds.
Make the Warm Dressing
- Cook bacon in a skillet over medium heat for 6 to 8 minutes, until crisp. Transfer bacon to a plate, leaving the fat in the pan.
- Add yellow onion and cook for 3 to 4 minutes, until softened.
- Stir in apple cider vinegar, chicken stock, dijon mustard, granulated sugar, remaining salt, and black pepper. Simmer for 2 minutes.
Dress and Serve
- Pour hot dressing over warm potatoes. Fold gently for 1 to 2 minutes, until the potatoes absorb some dressing.
- Add bacon and parsley. Rest for 5 minutes and serve warm or room temperature.
