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My Tangy German Potato Salad
My Tangy German Potato Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
190 minutes
Zesty German potato salad with vinegar, red potatoes, bacon, chives, and sour cream is versatile - enjoy hot or cold!
Ingredients:
  • 12 red potatoes, each cut into 6 pieces
  • 0.5 cup chopped bacon ends, visible fat trimmed
  • 0.25 cup white vinegar
  • 0.25 cup cider vinegar
  • 0.25 cup white sugar
  • 0.25 teaspoon ground black pepper
  • 0.5 cup light sour cream
  • 0.25 cup mayonnaise
  • 1 small red onion, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Instructions:
  • In a large pot, cover potatoes with water and bring to a boil. Simmer over medium-low heat until fork-tender, about 10 minutes. Drain and let cool.
  • Fry the bacon in a large skillet over medium-high heat, turning occasionally, until crispy and browned all over, about 10 minutes. Place on a paper towel-lined plate to cool and drain excess grease.
  • Combine white vinegar, cider vinegar, sugar, salt, and black pepper in a skillet. Bring the mixture to a boil, then let it cool. Whisk in sour cream and mayonnaise until the dressing is thick and creamy.
  • Combine potatoes, dressing, onion, parsley, and chives in a bowl. Chill covered for at least 2 hours. Mix in bacon before serving.

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