German Potato Salad

No Oktoberfest is complete without some homemade German Potato Salad!

This recipe is: Corn-Free, Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free


Yields: 6


Total Time: 1 hour

Prep Time: 15 mins

Nutritional Information
(Per Serving)

Calories
230

Total Fat
9g

Saturated Fat
3g

Cholesterol
15mg

Sodium
580mg

Total Carbohydrate
33g

Dietary Fiber
2g

Sugars
5g

Protein
5g

Calcium
--




Ingredients
  • For the Salad
  • 3 large Russet potatoes (about 2 pounds)
  • ¼ pound bacon
  • ½ red onion, diced small
  • 2 tablespoons fresh parsley, minced
  • For the Dressing
  • ¼ cup apple cider vinegar
  • 1½ tablespoons mustard
  • 1½ tablespoons honey
  • 1 teaspoon salt


Directions
  1. Boil whole potatoes in a large pot of cold, salted water until the potatoes are fork tender about 30 to 45 minutes, depending on the size of potatoes. Drain and let cool.
  2. Cook bacon in a large skillet until crispy and fully rendered. Drain bacon on a paper towel lined plate and crumble once cool. Reserve fat in the skillet.
  3. Add onions to skillet with the bacon fat and sauté over medium heat until translucent, about 5 to 7 minutes.
  4. Once potatoes are cool, dice into large chunks and place in a large bowl. Add bacon crumbles, onions and parsley to potatoes.
  5. To make the dressing, whisk together apple cider vinegar, mustard, honey and salt and pour over potato salad. Gently toss to coat. Refrigerate and serve cold or room temperature.





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