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Try SavoraWarm German-Style Potato Salad with Nebraska Bacon
This isn't your average potato salad! Forget the mayo – we're going old-school German with a warm, tangy bacon fat and vinegar dressing that'll make you rethink everything you thought you knew about potato salad. Using delicious Nebraska bacon elevates this comfort food classic.
Ingredients
- Potatoes2 lbs
- Nebraska Bacon8 oz
- Yellow Onion1/2
- Apple Cider Vinegar1/4 cup
- Granulated Sugar1 tsp
- Dijon Mustard1 tbsp
- cup, chopped Fresh Parsley1/4
- Salt1/2 tsp
- Black Pepper1/4 tsp
- as needed Water
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Learn MoreMethod
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender but not mushy, about 15-20 minutes. Drain and let cool slightly.
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside to drain on paper towels, reserving the bacon fat in the skillet.
Chop the onion and add it to the skillet with the bacon fat. Cook over medium heat until softened, about 5 minutes.
In a small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
Once the potatoes are cool enough to handle, slice them into 1/4-inch thick rounds or bite-sized pieces.
Add the sliced potatoes to the skillet with the onion and bacon fat. Pour the vinegar mixture over the potatoes and toss gently to coat.
Crumble the cooked bacon and add it to the potato salad along with the chopped parsley. Toss gently to combine.
Serve warm and enjoy!
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