German Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
2 pounds baby red potatoes, rinsed, halved
→ Meat
02 -
1 ring (13.5 ounces) kielbasa, sliced into ¼-inch slices
03 -
8 slices thick-cut bacon, chopped
→ Dressing
04 -
1 small yellow onion, diced
05 -
1 tablespoon garlic, minced
06 -
⅓ cup (80 g) apple cider vinegar
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon Dijon coarse ground mustard
09 -
½ teaspoon kosher salt
10 -
¼ teaspoon black pepper
11 -
½ cup fresh parsley, chopped
# Instructions:
01 -
To a large pot of salted water, add potatoes. Bring to a boil over high heat. Cook the potatoes for 10-15 minutes, or until fork tender. While the potatoes are cooking, get started on the rest of the recipe. When done cooking, drain the water and place potatoes in a large bowl. Cover to keep warm.
02 -
In a medium non-stick pan over medium heat, add the kielbasa. Brown on each side, 3-4 minutes per side. Remove the kielbasa from the skillet and place on a plate. Set aside.
03 -
To the same skillet over medium heat, add bacon. Cook for 9-11 minutes, or until crispy. Transfer the bacon to the same plate as the kielbasa leaving the bacon grease in the skillet.
04 -
To the pan with the bacon grease, add the onion. Cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute. Remove the pan from heat. Add the vinegar, sugar, Dijon mustard, salt, and pepper. Stir to combine.
05 -
Pour the dressing mixture over the potatoes, gently tossing to coat. Add the kielbasa, bacon, and parsley to the bowl of potatoes. Gently mix together. Serve warm or at room temperature.
# Notes:
01 -
Can be served warm or at room temperature
02 -
Store leftovers in the refrigerator for up to 3 days
03 -
Makes a great main dish or hearty side