German Potato Salad
This delicious recipe for old fashioned German potato salad is Paleo friendly and naturally gluten and dairy-free. It is dressed with a vinegar based dressing and can be served hot or cold.
Print
Pin
Servings: 6
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
- 4 ounces bacon about 4 slices
- 1 yellow onion diced
- ⅓ cup apple cider vinegar
- 2 tablespooons olive oil extra light tasting
- 1 tablespoon coconut sugar
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup parsley chopped
- ¼ cup green onion sliced thin
Instructions
- Add potatoes to a large pot and cover with water. Add salt and bring the water to a boil. Boil for 15 minutes or until the potatoes are fork tender. Place the potatoes in an ice bath for 1 minute to stop the cooking process. Quarter the cooked potatoes into bite-sized pieces.
- Meanwhile, in a large non-stick skillet, fry the bacon over medium heat until crisp. Remove from the skillet and slice into thin strips. Do not clean the skillet.
- To the same skillet, add the diced onion. Cook over medium heat for 1 minute or until just softened. Turn off the heat.
- While the onion cooks, in a small bowl, whisk together the apple cider vinegar, olive oil, coconut sugar, Dijon mustard, salt and fresh ground black pepper. Add the dressing mixture and the sliced bacon to the skillet with the onions and bacon grease and whisk to combine until the dressing begins to thicken.
- In a large serving bowl, add red potatoes, dressing mixture, parsley and green onions. Stir well to combine.
Notes
- If serving warm. serve immediately.
- If serving chilled, chill overnight.