German Potato Salad

• 4 cups baby potatoes, halved
• 1/2 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices bacon, cooked and crumbled
• 1 small onion, finely chopped
• Fresh parsley, chopped for garnish

Steps

1. 1 Place the potatoes in a medium pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
2. 2 While potatoes cook, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl.
3. 3 Drain potatoes and let cool slightly before adding to the dressing. Gently toss to coat.
4. 4 Stir in the crumbled bacon and chopped onion. Taste and adjust seasoning if necessary.
5. 5 Chill for at least 30 minutes before serving. Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra smoky flavor, use smoked paprika in the dressing.
• Substitute turkey bacon for a leaner option.
• Use red wine vinegar if you're out of apple cider vinegar.
• For a vegan version, swap mayo with a plant-based alternative.
• Add a hard-boiled egg for extra protein.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Serving Suggestions

• Pair with grilled sausages for a classic German meal.
• Serve alongside roasted chicken for a hearty dinner.
• Enjoy with a fresh green salad for a light lunch.
• Perfect side for any barbecue or picnic.

FAQ