My Tangy German Potato Salad
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.
- Serves: 12 persons
- 12red potatoes, each cut into 6 pieces
- ½cup chopped bacon ends, visible fat trimmed
- ¼cup white vinegar
- ¼cup cider vinegar
- ¼cup white sugar
- 1teaspoon salt
- ¼teaspoon ground black pepper
- ½cup light sour cream
- ¼cup mayonnaise
- 1small red onion, diced
- 1tablespoon chopped fresh parsley
- 1tablespoon chopped fresh chives
Step 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.
Step 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.
Step 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.
Step 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.