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German Potato Salad

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A warm and hearty German Potato Salad with a tangy dressing of vinegar and mustard, perfect for barbecues and family gatherings.

Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 6 slices thick-cut bacon
  • 1 medium onion, diced
  • 1 shallot, diced
  • 2 tablespoons chives, chopped
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon whole grain or Dijon mustard
  • 3 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Cook the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
  2. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a towel-lined plate, reserving the fat.
  3. Sauté the onions and shallots in the bacon fat until translucent, about 3-4 minutes.
  4. Make the dressing by whisking together vinegar, mustard, olive oil, salt, and pepper until smooth.
  5. Cut the cooled potatoes into halves or quarters and place them in a mixing bowl.
  6. Add the sautéed onion and shallot mixture to the potatoes, being careful not to mash them.
  7. Crumble the bacon and pour the dressing over the mixture, gently tossing to coat.
  8. Garnish with chopped chives and serve warm or at room temperature.

Notes

Serve warm or at room temperature. Great with grilled meats and perfect for picnics.

Nutrition

Find it online: https://lunarecipez.com/german-potato-salad/

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