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German Potato Salad

world.food's picture
Ingredients
  Idaho potatoes 2 Pound (4 Large Ones)
  Salt To Taste
  Bacon 8 Ounce, slab, rind discarded, cut into 1/4-inch cubes
  Onion 1 Medium, chopped
  Apple cider vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Sugar 1 Teaspoon
  Black pepper To Taste, freshly ground
  Sour cream 1 Cup (16 tbs)
  Flat-leaf parsley 1 1⁄2 Tablespoon, chopped (For Garnish)
Directions

GETTING READY
1. Wash and peel the potatoes.
2. Diagonally slice into 1/4-inch-thick pieces.

MAKING
3. In a pot, place sliced potatoes and pour salt water to cover.
4. Bring the potatoes to a boil and then reduce the heat.
5. Simmer uncovered for about 8 minutes until tender but not mushy.
6. Drain well and keep aside in a large bowl.
7. In a nonstick skillet, fry bacon over low heat for about 10 minutes until the fat is released.
8. Stir in onions and cook for 10 minutes until wilted.
9. Drain and discard fat.
10. Add the drained potatoes; mix well.

FINALISING
11. In a large mixing bowl, whisk vinegar, mustard, sugar, and salt and pepper, to taste.
12. Add sour cream; mix.
13. Add the bacon-potato mixture and toss well.
14. Adjust seasonings to taste.

SERVING
15. Garnish with parsley.
16. Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Interest: 
Holiday, Everyday
Ingredient: 
Potato
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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