Ingredients and Weight:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Bring a large pot of salted water to a boil and cook potatoes until tender, about 15-20 minutes. Drain and set aside to cool.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside.
- Add onions to the skillet and cook until softened and browned, about 5 minutes.
- In a large bowl, combine potatoes, bacon, onions, parsley, vinegar, chicken broth, mustard, caraway seeds, salt, and pepper. Toss to combine.
- Serve warm or at room temperature.
Nutritional Information:
(Per serving)
* Calories: 250
* Protein: 10g
* Carbohydrates: 35g
* Fat: 10g
Dish Characteristics:
- Savory and tangy
- Creamy texture without mayonnaise
- Warm and comforting
- Perfect for picnics or potlucks
- Easily adaptable to different tastes (e.g., add shredded cheese, chopped hard-boiled eggs)
User Comments:
- "This potato salad is a game-changer! I love the tangy flavor and the fact that it's not drowned in mayo."
- "It's a great side dish for any occasion. The caraway seeds add a nice extra layer of flavor."
- "The potatoes are perfectly cooked and the bacon adds a wonderful smoky taste."
- "I'm a huge fan of German potato salad, and this recipe definitely delivers. It's creamy, flavorful, and incredibly satisfying."
- "This is the best potato salad I've ever had. It's so much better than the traditional mayo-based salads."
Special Precautions and Tips:
- Use a sturdy potato variety that will hold its shape well during cooking (e.g., Yukon Gold, Russet).
- Don't overcook the potatoes, as they will become mushy.
- If you don't have red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
- For a more intense flavor, let the potato salad marinate in the refrigerator for several hours or overnight.
