Name: My Tangy German Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Red potatoes, each cut into 6 pieces - 12; Chopped bacon ends, visible fat trimmed - ½ cup; White vinegar - ¼ cup; Cider vinegar - ¼ cup; White sugar - ¼ cup; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Light sour cream - ½ cup; Mayonnaise - ¼ cup; Red onion, diced - 1 small; Chopped fresh parsley - 1 tablespoon; Chopped fresh chives - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - My Tangy German Potato Salad

1. Red potatoes, each cut into 6 pieces - 12

2. Chopped bacon ends, visible fat trimmed - ½ cup

3. White vinegar - ¼ cup

4. Cider vinegar - ¼ cup

5. White sugar - ¼ cup

6. Salt - 1 teaspoon

7. Ground black pepper - ¼ teaspoon

8. Light sour cream - ½ cup

9. Mayonnaise - ¼ cup

10. Red onion, diced - 1 small

11. Chopped fresh parsley - 1 tablespoon

12. Chopped fresh chives - 1 tablespoon

How to cook deliciously - My Tangy German Potato Salad

1. Stage

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.

2. Stage

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.

3. Stage

Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

4. Stage

Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.