Warm Potato Salad Recipe
Warm Potato Salad combines tender potatoes and savory flavors, making it an ideal side for Oktoberfest or a cozy meal on a cold day, and it's ready in under an hour!
Servings: 8
Calories: 124kcal
Ingredients
- 2 pounds red potatoes washed and sliced 1/4" thick
- 1/2 lb bacon chopped
- 1 medium yellow onion vertically sliced
- 2 Tablespoons whole grain or Dijon mustard
- 6 Tablespoons apple cider vinegar
- 1/4 tsp freshly ground black pepper
- 2 scallions chopped
Instructions
- Bring a pot of water to a boil over medium-high heat. Add the sliced potatoes and cook for 10-15 minutes, or until just fork-tender. Drain and set aside in a large bowl.
- In a medium skillet, cook the bacon over medium heat until crisp. Remove from the pan with a slotted spoon, reserving 2 tablespoons of the bacon grease in the pan. Rough chop the bacon.
- Add the onion to the skillet and cook in the bacon grease for 5-7 minutes until browned. Stir in the mustard, vinegar, and pepper. Return the chopped bacon to the pan.
- Pour the onion-bacon mixture over the cooked potatoes and toss well. Taste and add salt as needed. Garnish with chopped scallions.
Notes
To store Warm German Potato Salad leftovers, place the dish in an airtight container and refrigerate for up to 3-4 days. For freezing, transfer to a freezer-safe container and freeze for up to 1 month, but keep in mind the potatoes and bacon may get a bit mushy.
To reheat, warm in the microwave or on the stovetop over medium heat until heated through.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 630mg | Potassium: 559mg | Fiber: 2g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
