Ingredients and Weight:
- 3 lbs red potatoes (cut into 1-inch cubes)
- 1 cup chopped white onion
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped dill
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/4 cup vinegar (white or apple cider)
- 1/2 cup bacon grease or rendered bacon
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and set aside to cool slightly.
- In a large skillet, fry bacon until crisp. Remove bacon and drain on paper towels. Reserve bacon grease.
- Add chopped vegetables to the skillet with bacon grease and sauté for 2-3 minutes.
- Add vinegar, caraway seeds, salt, and pepper to the skillet and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Add potatoes to the skillet and toss to coat.
- Remove from heat and stir in chopped parsley and dill.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Tangy and flavorful with a mild sourness
- Warm and savory with a hint of bacon
- Crunchy and fresh with plenty of vegetables
- Creamy and starchy with tender potatoes
- Gluten-free and suitable for various dietary restrictions (except vegan)
User Comments:
- "This is the best German potato salad I've ever had! It's so flavorful and satisfying."
- "I love the combination of vegetables and the tangy vinegar dressing."
- "This salad is perfect for a side dish at a barbecue or picnic."
- "It's easy to make and can be prepared ahead of time."
- "I highly recommend this recipe to anyone who loves potato salad."
Special Precautions and Tips:
- Use a good quality vinegar for the best flavor.
- If you don't have bacon grease, you can use vegetable oil instead.
- Add more vegetables as desired, such as diced pickles or radishes.
- Serve warm or at room temperature.
