German Potato Salad
This tangy and flavorful salad is served warm, showcasing the delicious simplicity of fresh ingredients and traditional flavors.
INGREDIENTS
2 lbs. red potatoes
6 slices bacon
1 small onion, finely chopped
¼ cup apple cider vinegar
¼ cup chicken or vegetable broth
2 Tbsp. whole grain mustard
1 tsp. sugar
Salt and pepper to taste
Chopped fresh parsley
INSTRUCTIONS
- Boil the potatoes in a large pot of water until render, about 15-20 minutes. Drain and let cool slightly before slicing into ¼ inch thick rounds.
- In a large skillet, cook the bacon until crisp. Remove the bacon and crumble it, leaving the grease in the skillet.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the apple cider vinegar, broth, mustard, sugar, salt, and pepper. Cook for another 2 minutes to heat through.
- Add the sliced potatoes to the skillet and toss to coat in the dressing. Cook for a few minutes to heat through.
- Remove from heat and sprinkle the crumbled bacon on top. Garnish with chopped parsley.
- Serve warm or at room temperature. Enjoy!
Serves 6
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