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

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

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.