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My Tangy German Potato Salad Recipe

Recipe by: Momma Lisa

"I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In3 h 10 m
  • 1Place 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.
  • 2Place 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.
  • 3Stir 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.
  • 4Mix 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.
Ingredients
  • 12 servings
  • 229 cals
  • 12 red potatoes, each cut into 6 pieces
  • 1/2 cup chopped bacon ends, visible fat trimmed
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup light sour cream
  • 1/4 cup mayonnaise
  • 1 small red onion, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Nutrition

Amount per serving ( 5 total)

  • Calories:
    229
    11%
  • Fat:
    6.2
    9%
  • Carbs:
    39.3
    13%
  • Protein:
    5.3
    11%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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