My Tangy German Potato Salad
Ingredients
- 12 red potatoes, each cut into 6 pieces
- ½ cup chopped bacon ends, visible fat trimmed
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- ¼ cup white sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup light sour cream
- ¼ cup mayonnaise
- 1 small red onion, diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
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Instructions
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
- Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
- Combine potatoes, dressing, onion, parsley, and chives 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.
Source
Original recipe: View Original