My Tangy German Potato Salad Recipe - Allrecipes.com
My Tangy German Potato Salad Recipe
  • READY IN 3+ hrs

My Tangy German Potato Salad

Recipe by  

"I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  3. Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  4. Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.
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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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