German Potato Salad
Ingredients
The salad
-
2
pounds
small red or yellow potatoes
-
4
slices
nitrate-free bacon
-
1
medium
red onion, diced
-
½
tablespoon
sea salt
-
¼
teaspoon
black pepper
-
small handful
fresh parsley, chopped (optional)
The dressing
-
1
tablespoon
Dijon mustard
-
¼
cup
apple cider vinegar
-
2
tablespoons
maple syrup
Instructions
- Cut potatoes into quarters and place in a large pot covered with cold water.
- Bring the potatoes to a boil, then reduce heat and simmer until fork tender, about 5-8 minutes.
- Drain the potatoes and set aside.
- In a skillet, sauté bacon over medium heat until crispy, then remove and place on paper towels.
- Pour excess bacon grease into a jar, leaving 3 tablespoons in the pan.
- Sauté diced onion in the bacon grease until tender and translucent.
- Turn off the heat and whisk in Dijon mustard, vinegar, maple syrup, salt, and pepper.
- Pour the dressing over the potatoes and toss well.
- Gently toss in fresh parsley if using, and serve warm, cold, or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
196
Total fat
6g
Total carbohydrates
31g
Total protein
5g
Sodium
347mg
Cholesterol
10mg
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