Warm German Potato Salad (Printable Version)
Tender potatoes and crispy bacon tossed in a tangy warm vinegar-mustard dressing with fresh parsley.
# Ingredients Required:
→ Potatoes
01 -
900 grams waxy potatoes (e.g., Yukon Gold or red potatoes)
→ Meat
02 -
6 slices bacon
→ Dressing
03 -
60 milliliters white vinegar
04 -
30 milliliters mustard
→ Vegetables & Herbs
05 -
1 small onion, finely chopped
06 -
Fresh parsley, chopped
→ Seasoning
07 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Boil potatoes in salted water until tender but still firm, about 15-20 minutes. Drain and let cool slightly.
02 -
Fry bacon slices in a skillet over medium heat until crisp and golden brown. Remove bacon and chop into small pieces. Reserve the drippings in the skillet.
03 -
While still warm, cut potatoes into slices, taking care to retain their shape.
04 -
Whisk together the reserved bacon drippings, white vinegar, mustard, and finely chopped onion in the skillet, heating slightly to meld flavors.
05 -
Pour the warm dressing over the sliced potatoes and gently toss to coat evenly.
06 -
Sprinkle chopped bacon and parsley over the salad. Season with salt and pepper to taste. Serve warm.
# Extra Suggestions:
01 -
Use waxy potatoes to ensure the salad holds its texture when tossed.
02 -
Serve warm to enhance the flavor balance between potatoes and dressing.
03 -
Adjust vinegar and mustard quantities to tailor the tanginess.