Bavarian Mustard Potato Salad
Experience a delightful twist on traditional German Potato Salad with our Bavarian Mustard Potato Salad, blending tangy mustard and savory bacon for a perfect accompaniment to any meal.
Prep time: 15 minutesCook time: 20 minutesServes: 6
Ingredients
2 lbs red potatoes, quartered
6 slices bacon, diced
1 medium yellow onion, diced
1/2 cup apple cider vinegar
1/4 cup whole grain mustard
1 tbsp sugar
1/4 cup olive oil
Salt to taste
Black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
1. In a large pot, boil the quartered potatoes until tender, about 15 minutes, then drain and set aside.
2. In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and place on a paper towel to drain, reserving the bacon fat in the skillet.
3. In the same skillet, add the diced onion and sauté in the bacon fat until translucent.
4. To the skillet, add apple cider vinegar, whole grain mustard, and sugar. Stir well to combine and bring to a simmer.
5. Remove from heat and whisk in olive oil, then season with salt and black pepper to taste.
6. In a large bowl, combine the cooked potatoes, bacon, and warm dressing. Toss gently to coat the potatoes evenly.
7. Garnish with fresh parsley before serving.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, warm gently in a skillet over low heat, or microwave on low in 30-second intervals until desired warmth.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
