Description
A warm, tangy potato salad with savory bacon flavor, perfect for potlucks and family gatherings.
Ingredients
- 1.5–2 pounds small Yukon Gold or red potatoes
- 4–6 slices of bacon
- 1 medium yellow onion
- 1/4 cup apple cider vinegar
- 1/4 cup low-sodium chicken or vegetable broth
- 1–2 teaspoons Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
- Chopped parsley (about 2 tablespoons)
Instructions
- Boil potatoes in salted water until fork-tender, about 12–18 minutes.
- Fry bacon until crisp, then reserve 2 tablespoons of bacon fat.
- Sauté onions in reserved bacon fat until translucent.
- Deglaze the pan with apple cider vinegar and broth, then whisk in Dijon mustard and sugar.
- Season with salt and pepper.
- Drain potatoes, slice into 1/2-inch rounds, and toss immediately with the warm dressing and chopped parsley.
- Serve warm or at room temperature.
Notes
Use waxy potatoes for best texture and flavor absorption. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German