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Bavarian-Style Potato Salad

Bavarian-Style Potato Salad

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  • Makes: 6 servings
  • Yield: 4 cups
  • Hands On 20 mins
  • Total Time 40 mins

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Serve this tangy vinegar-based potato salad with bratwurst and sauerkraut for a meal worthy of a German beer garden.

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, well scrubbed
  • 1/4 cup white wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 slices bacon, cut into 1/4-inch pieces
  • 1/2 cup chopped red onion
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 3/4 teaspoon dried dillweed
  • 1/2 teaspoon celery seeds
  • 2 tablespoons snipped fresh dill or fresh flat-leaf Italian parsley

Directions

  1. In a large saucepan, cover potatoes in lightly salted water. Bring to boil. Reduce heat and simmer, covered, for 20 to 25 minutes or just until tender; drain well. Rinse with cold water; cool slightly. Halve and cut potatoes into 1/4-inch-thick slices; place in a large bowl. Drizzle warm potatoes with vinegar and season with the salt and pepper. Set aside.
  2. For dressing: In a large skillet, cook bacon over medium heat until crisp. Remove skillet from heat. Add onion, broth, oil, sugar, dillweed and celery seeds to bacon and drippings; stir well to combine. Pour dressing over potatoes; gently toss to coat. Sprinkle with fresh dill. Serve at room temperature or chilled.

Nutrition Facts

(Bavarian-Style Potato Salad)

Servings Per Recipe 6, sat. fat (g) 4, Mark as Free Exchange () 0, Fat, total (g) 16, vit. C (mg) 25, Thiamin (mg) 0, chol. (mg) 17, pro. (g) 5, calcium (mg) 23, cal. (kcal) 248, vit. A (IU) 134, iron (mg) 1, sodium (mg) 513, fiber (g) 3, Potassium (mg) 560, sugar (g) 3, Polyunsaturated fat (g) 4, Folate (µg) 26, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 20, Riboflavin (mg) 0

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