German Potato Salad for One

Course Side Dish

Cuisine American

Keyword bacon potato salad, small batch potato salad, vinegar potato salad, warm potato salad

Prep Time 10

Cook Time 25

Total Time 35

Servings 1 serving

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

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

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.