My Tangy German Potato Salad
I truly enjoy this creamier take on German potato salad, and I find it delightful whether served warm or cold. It also maintains its quality over time and tends to improve when made a day in advance. This variation offers a unique twist on the traditional German potato salad.
Ingredients
- 12 red potatoes, each cut into 6 pieces
- ½ cup chopped bacon ends, visible fat trimmed
- ¼ cup white vinegar
- ¼ cup cider vinegar
- ¼ cup white sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup light sour cream
- ¼ cup mayonnaise
- 1 small red onion, diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
- Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
- Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
Nutrition
Calories: 229kcalCarbohydrates: 39gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 8mgSodium: 293mgPotassium: 1012mgFiber: 4gSugar: 7gVitamin C: 19mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!