German Potato Salad
Ingredients
- 3 lb small red potatoes, halved
- 10 slices bacon, chopped
- ¼ cup olive oil
- 1 cup diced red onion
- 1 cup diced celery
- 8 green onions, minced
- ¼ cup red wine vinegar
- 1 Tbsp Dijon mustard
- 3 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh dill
Instructions
- Combine potatoes and water to cover in a Dutch oven; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are just tender. Drain well, and return to pot.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet.
- Add olive oil to drippings in skillet; heat over medium-high heat. Add red onion and celery to drippings; cook 2 minutes. Add green onions, vinegar, and Dijon; cook 2 minutes, stirring frequently. Stir in parsley and dill. Add mixture to potatoes along with bacon; toss.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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