Description
A tangy and hearty side dish featuring tender Yukon Gold potatoes, crispy bacon, and a zesty apple cider vinegar dressing. Perfect for picnics, barbecues, or as a comforting addition to any meal.
Ingredients
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3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
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1 tablespoon salt (for boiling potatoes)
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6 slices bacon, diced
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1 medium-sized yellow onion, finely chopped
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¼ cup apple cider vinegar
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3 tablespoons water
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2 tablespoons white sugar
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1 tablespoon Dijon mustard or stone-ground mustard
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1½ teaspoons salt (for dressing)
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½ teaspoon freshly ground black pepper
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2 tablespoons chopped fresh parsley
Instructions
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Place the sliced potatoes in a large pot and cover with water. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender but still firm, about 10–15 minutes. Drain and set aside.
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In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
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In the same skillet, add the chopped onion to the bacon fat and sauté until softened, about 5 minutes.
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Add the apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Cook for 2–3 minutes until the dressing is heated through.
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In a large bowl, combine the cooked potatoes, bacon, and parsley. Pour the warm dressing over the potato mixture and toss gently to coat.
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Serve warm or at room temperature.
Notes
For a richer flavor, use bacon drippings in place of some or all of the water.
This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Garnish with additional fresh parsley before serving for added color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German