GERMAN POTATO SALAD
Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
Provided by Mary Nolan
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #salads #eggs-dairy #potatoes #vegetables #eggs #dietary #low-calorie #low-in-something #4-hours-or-less
You'll also love
