German Potato Salad for One
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Warm red potatoes tossed in a tangy dressing of bacon drippings, cider vinegar, and stone-ground mustard, with crumbled bacon and parsley.
Ingredients
- ½ lb small red potatoes
- 2 slices bacon
- 2 Tbsp chopped onion
- 1 Tbsp apple cider vinegar
- ½ Tbsp water
- 1 tsp stone-ground mustard
- ½ tsp sugar
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp chopped parsley
Equipment
- saucepan
- skillet
Directions
- Cut the potatoes into bite-size pieces. Simmer them for 10 to 12 minutes, until tender, then drain.
- Cook the bacon in a skillet until crisp. Lift it out and crumble it.
- Cook the onion in some of the warm bacon drippings until soft.
- Stir in the vinegar, water, mustard, sugar, salt, and pepper.
- Fold the potatoes into the warm dressing, then add the bacon and parsley. Serve warm.
Nutrition
Serving: 290g | Calories: 258kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6.2g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 666mg | Potassium: 1185mg | Fiber: 4.6g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ lb small red potatoes counted as raw red potatoes, bacon counted as cooked bacon, stone-ground mustard counted as prepared mustard, chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.