My Tangy German Potato Salad

My Tangy German Potato Salad

My tangy German potato salad recipe is made with vinegar, red potatoes, bacon, chives, and sour cream for a potato salad that's great warm or cold.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
229 Calories

Recipe Instructions

Step 1
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
Step 2
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
Step 3
Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
Step 4
Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 small red onion, diced
  • 12 red potatoes, each cut into 6 pieces
  • 0.25 teaspoon ground black pepper
  • 0.25 cup white vinegar
  • 0.25 cup white sugar
  • 0.25 cup cider vinegar
  • 0.25 cup mayonnaise
  • 0.5 cup light sour cream
  • 0.5 cup chopped bacon ends, visible fat trimmed

Categories

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