Description
A hearty and refreshing German potato salad featuring baby potatoes, crispy bacon, and a tangy mustard dressing.
Ingredients
Scale
- 2 lbs baby potatoes
- 6 slices thick-cut bacon
- 1 cup diced onions
- 1/2 cup diced shallots
- 1/4 cup freshly chopped chives
- 1/3 cup white wine vinegar or apple cider vinegar
- 2 tablespoons mustard (whole grain or Dijon)
- 1/4 cup olive oil
- Salt to taste
- Freshly cracked pepper to taste
Instructions
- Boil the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
- Sauté the diced onions and shallots in the bacon fat over medium heat until translucent, around 3-4 minutes.
- Make the dressing in a mixing bowl by whisking together vinegar, mustard, olive oil, salt, and pepper.
- Prepare the cooled potatoes by cutting them into halves or quarters and placing them in a large mixing bowl.
- Combine the sautéed onions and shallots with the potatoes, folding gently.
- Add crumbled bacon and the dressing, tossing gently to coat.
- Garnish with freshly chopped chives and serve warm or at room temperature.
Notes
This salad tastes even better when made a day ahead, allowing the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg