Warm German Potato Salad with Bacon
Crispy bacon and warm potatoes tossed in a tangy mustard-vinegar dressing—the anti-mayo potato salad. Ready in under 20 minutes, perfect for weeknight dinners or picnics.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Cube potatoes into 1-inch pieces, boil in salted water until fork-tender, ~12 minutes.
Step 2
While potatoes cook, chop bacon and fry in a skillet over medium-high until crispy, ~5 minutes.
Step 3
Pour off all but 2 tbsp bacon fat, then whisk in vinegar and mustard until smooth.
Step 4
Drain potatoes, add to the skillet, and toss until evenly coated, about 1 minute.
Step 5
Season with salt and pepper to taste, then serve warm or at room temperature.
Tools you’ll need
- large pot
- 12-inch skillet
- whisk
- colander
- cutting board
- knife
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