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Tangy German-Style Potato Salad with Bacon

4.6
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
190 min
SERVINGS
12 servings
Lunch German
Tangy German-Style Potato Salad with Bacon
Ingredients
  • 12 red potatoes, each cut into 6 pieces
  • 1/2 cup chopped bacon ends, visible fat trimmed
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup light sour cream
  • 1/4 cup mayonnaise
  • 1 small red onion, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Instructions
1
Fill a large container with water and submerge potatoes; bring the mixture to a rolling boil. Gradually decrease heat to a moderate-low setting and allow potatoes to cook until they can be pierced with minimal resistance, approximately 10 minutes. Remove from heat and let cool.
2
In a large, deep pan, cook the bacon over high-medium heat, stirring occasionally, until it is uniformly browned, around 10 minutes. Transfer the bacon to a plate lined with paper towels and allow it to cool.
3
Combine white vinegar, apple cider vinegar, sugar, salt, and black pepper in the same pan; bring to a boil and then remove from heat to let it cool completely. Whisk the sour cream and mayonnaise into the cooled vinegar mixture until it reaches a thick, creamy consistency.
4
Combine cooked potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, for at least 2 hours. Just before serving, stir the bacon into the potato salad.