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

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
6
Yield:
4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

248 calories; fat 16g; cholesterol 17mg; saturated fat 4g; carbohydrates 20g; mono fat 6g; poly fat 4g; trans fatty acid 0g; insoluble fiber 3g; sugars 3g; protein 5g; vitamin a 133.8IU; vitamin c 25.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.3mg; vitamin b6 0.3mg; folate 25.6mcg; vitamin b12 0.2mcg; sodium 513mg; potassium 560mg; calcium 23mg; iron 1mg.
Advertisement

Reviews

Advertisement