Description
A delightful fusion of tender baby potatoes, crispy bacon, and a tangy vinaigrette that brings comfort and warmth to your gatherings.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 6 slices thick-cut bacon
- 1 medium onion, diced
- 1 shallot, diced
- 2 tablespoons chives, chopped
- 3 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon whole grain or Dijon mustard
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a towel-lined plate, reserving the fat.
- Sauté the onions and shallots in the bacon fat until translucent, about 3-4 minutes.
- Make the dressing by whisking together vinegar, mustard, olive oil, salt, and pepper until smooth.
- Slice the cooled potatoes into halves or quarters and place in a mixing bowl.
- Combine the sautéed onion and shallot mixture with the potatoes, being careful not to mash them.
- Add the crumbled bacon and pour the dressing over the mixture, gently tossing to coat.
- Garnish with chopped chives and serve warm or at room temperature.
Notes
Prepare up to a day in advance for the best flavor. Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: German Potato Salad, Side Dish, Comfort Food