German Potato Salad

German Potato Salad might be just the side dish you are searching for. One serving contains 195 calories, 9g of protein, and 8g of fat. This recipe serves 6. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of yukon gold potatoes, low sodium chicken stock, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. 2200 people were impressed by this recipe. It is brought to you by Foodnetwork. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Users who liked this recipe also liked German Potato Salad, German Potato Salad, and German Potato Salad.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl. While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat. Serve warm or at room temperature.

 

Step by step:

1. Watch how to make this recipe.

2. Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes.

3. Drain the potatoes.

4. Let cool slightly, then transfer the potatoes to a large bowl.

5. While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes.

6. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes.

7. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes.

8. Add the chicken stock, vinegar, mustard and chives and bring to a boil.

9. Pour the dressing over the potatoes and toss to coat.

10. Serve warm or at room temperature.

Nutrition Information:

covered percent of daily need

 

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