Skip to main content

German Potato Salad

(0 reviews)
German Potato Salad
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8
  • Pinterest
    302
  • Fave
    1K
  • Email
    0
  • Facebook
    0
  • Print
    5K

  • Pinterest
    302
  • Fave
    1K
  • Email
    0
  • Facebook
    0
  • Print
    5K

The classic vinegar and oil dressing in this potato salad adds a pleasant tang.

Ingredients

2
lb small red potatoes, quartered
8
slices bacon, cut into 1/2-inch pieces
1/4
cup cider vinegar
3
tablespoons vegetable oil
3
tablespoons sugar
1 1/4
teaspoons salt
1/4
teaspoon fresh ground pepper
1/2
cup sliced green onions

Directions

  • 1 In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
  • 2 Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
  • 3 Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
  • 4 In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.
Tips  

Be sure to use new potatoes instead of baking potatoes. New potatoes contain more starch than baking potatoes and hold their shape better when cooked and tossed with other ingredients.

Serve this potato salad at any picnic with grilled bratwurst.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet