Name: German Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: German
Ingredients: 151.17 g potatoes; 1.17 g olive oil; 37.83 g bacon; 12.5 g red onion; 0.5 clove garlic; 1 g dill; 1 g parsley; 10 ml chicken stock; 10 ml apple cider vinegar; 5 g mustard; 2 g sugar; 0.83 g salt; 0.33 g black pepper

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German Potato Salad

German Potato Salad

A warm potato salad with bacon, garlic, and a tangy mustard vinaigrette.

This meal provides a hearty side dish that complements proteins, making it suitable for balanced meals.

Source

Ingredients:

151.17
g
potatoes
1.17
g
olive oil
37.83
g
bacon
12.5
g
red onion
0.5
clove
garlic
1
g
dill
1
g
parsley
10
ml
chicken stock
10
ml
apple cider vinegar
5
g
mustard
2
g
sugar
0.83
g
salt
0.33
g
black pepper

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Instructions:

Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes until fork-tender. Drain and set aside to cool for 30 minutes.
Heat olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes. Remove the bacon and reserve some grease in the pan.
Add red onion to the hot bacon grease and cook until softened, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds.
Add vinegar, chicken stock, mustard, and sugar to the pan. Stir for about 2 minutes until the mixture reduces slightly.
While the potatoes are still warm, cut them into bite-size chunks. Place in a mixing bowl, top with the dressing, bacon, and herbs, and toss to combine.

Nutrition	Per Serving 234 g	Per 100g
Energy	344.6 kcal	147 kcal
Protein	17.6 g	7.5 g
Fibre	3.2 g	1.4 g
Salt	1.4 g	0.6 g
Sugar	0.7 g	0.3 g
Carbohydrates	28 g	12.0 g
Fat	17.3 g	7.4 g

151.17
g
potatoes
1.17
g
olive oil
37.83
g
bacon
12.5
g
red onion
0.5
clove
garlic
1
g
dill
1
g
parsley
10
ml
chicken stock
10
ml
apple cider vinegar
5
g
mustard
2
g
sugar
0.83
g
salt
0.33
g
black pepper

Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes until fork-tender. Drain and set aside to cool for 30 minutes.

Heat olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes. Remove the bacon and reserve some grease in the pan.

Add red onion to the hot bacon grease and cook until softened, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds.

Add vinegar, chicken stock, mustard, and sugar to the pan. Stir for about 2 minutes until the mixture reduces slightly.

While the potatoes are still warm, cut them into bite-size chunks. Place in a mixing bowl, top with the dressing, bacon, and herbs, and toss to combine.