Prep time: 10 mins | Cook time: 40 mins | Serves: 4
If you love all potatoes, this easy skillet German Potato Salad will be your new favourite! Savoury and bursting with flavour, this sure will impress everyone around the table. You can prep this ahead to save time by boiling the potatoes and mixing the dressing. This Potato Salad is by far one of the best potato recipes I’ve tried!
Ingredients
1 1/2 pounds small red potatoes
4 slices bacon
1/4 cup apple cider vinegar
1 1/2 tablespoons sugar
2 tablespoons water
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 medium sweet onion chopped
2 tablespoons fresh parsley chopped
salt & pepper to taste
How to make the Easy Skillet German Potato Salad
Step 1: Boil the potatoes in a large pot for about 15 minutes. When done, place the potatoes under cold running water to stop the cooking process, then slice them into large bite-size chunks. Set aside.
Step 2: On a cookie sheet, place the bacon and bake for about 7 minutes in a 375 degrees oven. Flip the bacon and continue to cook for 7 minutes more or until crispy. When done, remove the bacon from the cookie sheet and transfer on paper towels to drain. Make sure to reserve the bacon grease.
Step 3: Place the vinegar, sugar, water, olive oil, and Dijon mustard in a medium bowl. Mix well until combined.
Step 4: In a large skillet, heat 2 tbsp bacon grease over medium heat. Once hot, add the onion to the skillet and cook for about 3 to 4 minutes. Add the sliced potatoes and cook for another 5 minutes or until the edges of the potatoes begin to brown. If needed, add extra bacon grease to keep the potatoes and onions from sticking to the pan. Add the vinegar about 1/3 at a time, stirring and cooking for a minute or two after each addition.
Step 5: Finally, stir in the chopped bacon and parsley. Enjoy!
Ingredients
- 1 1/2 pounds small red potatoes
- 4 slices bacon
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 medium sweet onion chopped
- 2 tablespoons fresh parsley chopped
- salt & pepper to taste
Instructions
Step 1: Boil the potatoes in a large pot for about 15 minutes. When done, place the potatoes under cold running water to stop the cooking process, then slice them into large bite-size chunks. Set aside.
Step 2: On a cookie sheet, place the bacon and bake for about 7 minutes in a 375 degrees oven. Flip the bacon and continue to cook for 7 minutes more or until crispy. When done, remove the bacon from the cookie sheet and transfer on paper towels to drain. Make sure to reserve the bacon grease.
Step 3: Place the vinegar, sugar, water, olive oil, and Dijon mustard in a medium bowl. Mix well until combined.
Step 4: In a large skillet, heat 2 tbsp bacon grease over medium heat. Once hot, add the onion to the skillet and cook for about 3 to 4 minutes. Add the sliced potatoes and cook for another 5 minutes or until the edges of the potatoes begin to brown. If needed, add extra bacon grease to keep the potatoes and onions from sticking to the pan. Add the vinegar about 1/3 at a time, stirring and cooking for a minute or two after each addition.
Step 5: Finally, stir in the chopped bacon and parsley. Enjoy!
