We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    1K
  • Print
    4K
  • Pinterest
    121
  • Email
    0
  • Facebook
    0

German Potato Salad

(2)
  1 reviews
  • 35 min prep time
  • 35 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
    121
  • Facebook
    0
  • Save
    1K
  • Email
    0
  • Print
    4K

The classic vinegar and oil dressing in this potato salad adds a pleasant tang.

Ingredients

2
lb small red potatoes, quartered
8
slices bacon, cut into 1/2-inch pieces
1/4
cup cider vinegar
3
tablespoons vegetable oil
3
tablespoons sugar
1 1/4
teaspoons salt
1/4
teaspoon fresh ground pepper
1/2
cup sliced green onions

Steps

  • 1 In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
  • 2 Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
  • 3 Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
  • 4 In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.
  • 1 In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
  • 2 Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
  • 3 Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
  • 4 In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.

Expert Tips

Be sure to use new potatoes instead of baking potatoes. New potatoes contain more starch than baking potatoes and hold their shape better when cooked and tossed with other ingredients.

Serve this potato salad at any picnic with grilled bratwurst.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270.0
Calories from Fat
70
% Daily Value
Total Fat
16.9g
26%
Saturated Fat
4.2g
21%
Trans Fat
0g
Cholesterol
19.1mg
6%
Sodium
577.8mg
24%
Total Carbohydrate
24.0g
8%
Dietary Fiber
2.2g
9%
Sugars
6.7g
Protein
6.0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
19.40%
19%
Calcium
2.10%
2%
Iron
6.20%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved