German Potato Salad Warm German Potato

German Potato Salad

Warm German Potato Salad with Bacon and Tangy Mustard Dressing

Ingredients:

2 pounds baby red potatoes

6 slices bacon

1 small yellow onion, diced

1/4 cup apple cider vinegar

2 tablespoons whole grain mustard

2 tablespoons sugar

1/4 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Directions:

Boil the baby red potatoes in a large pot of salted water for 10-12 minutes, or until they are fork-tender. Drain and set aside to cool slightly before cutting them into bite-sized pieces.

In a large skillet, cook the bacon over medium heat until crispy. Remove bacon, crumble it, and set aside. Leave about 2 tablespoons of bacon grease in the skillet.

Add diced onion to the skillet with the bacon grease and sauté for 3-4 minutes until softened.

Stir in apple cider vinegar, mustard, sugar, and chicken broth. Cook the mixture for another 2-3 minutes, allowing the flavors to meld.

Toss the warm, chopped potatoes into the skillet, coating them evenly in the dressing.

Add crumbled bacon back to the salad and season with salt and pepper to taste.

Garnish with fresh parsley and serve warm.

Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes

Kcal: 280 kcal Servings: 6 servings

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