German Potato Salad
German Potato Salad might be just the side dish you are searching for. For 79 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 268 calories, 7g of protein, and 13g of fat per serving. 59 people found this recipe to be delicious and satisfying. It is brought to you by Oh Sweet Basil. It is a very affordable recipe for fans of European food. If you have salt, bacon, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: German Potato Salad, German Potato Salad, and German Potato Salad.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup plus 1 tablespoon apple cider vinegar
4 slices of good quality bacon, cooked and chopped
2 tablespoons butter
1 tablespoon dijon mustard
1 clove of garlic
2 pounds golden potatoes
1 tablespoon olive oil
2 tablespoons of parsley, chopped
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon of sugar
1 1/2 cups sweet corn, cooked
Equipment:
baking sheet
bowl
oven
frying pan
whisk
Cooking instruction summary:
Heat the oven to 400 degrees and lay the potatoes out on a baking sheet. No need to cut them. Roast for 35-45 minutes or until tender. Allow to cool and then chop into 1/2-1" pieces. Set aside in a large bowl and toss with the salt and pepper. Heat a skillet over medium heat and add the butter and olive oil. As soon as the butter melts add the vinegar, garlic, mustard, and sugar. Whisk and bring to a simmer. As it begins to cook out a little liquid and thicken slightly, about a minute, add the potatoes and corn and toss to coat. Remove to a dish, sprinkle with bacon and parsley.
Step by step:
1. Heat the oven to 400 degrees and lay the potatoes out on a baking sheet. No need to cut them. Roast for 35-45 minutes or until tender. Allow to cool and then chop into 1/2-1" pieces. Set aside in a large bowl and toss with the salt and pepper.
2. Heat a skillet over medium heat and add the butter and olive oil. As soon as the butter melts add the vinegar, garlic, mustard, and sugar.
3. Whisk and bring to a simmer. As it begins to cook out a little liquid and thicken slightly, about a minute, add the potatoes and corn and toss to coat.
4. Remove to a dish, sprinkle with bacon and parsley.
Nutrition Information:
covered percent of daily need
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