My Tangy German Potato Salad

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

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

Ingredients

• 1 teaspoon salt
• ¼ cup white sugar
• ¼ cup cider vinegar
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• ¼ cup mayonnaise
• ¼ cup white vinegar
• 1 small red onion, diced
• ½ cup light sour cream
• 12 red potatoes, each cut into 6 pieces
• ½ 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 pierced easily with a fork, about 10 minutes. Drain and cool.

Step 2

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.

Step 3

Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

Step 4

Mix potatoes, dressing, onion, parsley, and chives together 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.