Warm German Potato Salad
Potato salad in a tangy vinegar and mustard dressing with bacon.A variation on the traditional German Potato Salad, this dish may be served warm, at room temperature, or cold from the refrigerator.
Servings: 4
Ingredients
- 1½ pounds potatoes cubed (optionally peeled)
- 4 slices bacon cooked and crumbled
- 1 small onion diced or sliced
- 2 cloves garlic chopped
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon sugar optional
- salt and pepper to taste
- 1 tablespoon parsley chopped (optional)
Instructions
- Cover the potatoes in water in a large pot, bring to a boil and cook until just tender, about 10 minutes, before draining.
- Meanwhile, cook the bacon in a large pan and set aside, reserving 2 tablespoon bacon grease in the pan.
- Add the onion to the pan and cook in the bacon grease until tender, about 5 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the vinegar, mustards, and sugar, mix well, and season with salt and pepper to taste, before turning off the heat.
- Add the potatoes, bacon, and parsley, toss to coat and enjoy while warm!
