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

Source: Midwest Living


Ingredient Checklist


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.

  • 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; 16 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 17 mg cholesterol; 513 mg sodium. 560 mg potassium; 20 g carbohydrates; 3 g fiber; 3 g sugar; 5 g protein; 0 g trans fatty acid; 134 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 23 mg calcium; 1 mg iron;