- 12 red potatoes, each cut into 6 pieces
- 1/2 cup chopped bacon ends, visible fat trimmed
- 1/4 cup white vinegar
- 1/4 cup cider vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup light sour cream
- 1/4 cup mayonnaise
- 1 small red onion, diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 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.
- 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.
- 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.
- 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.
05/02/2018
recipepes.com
My Tangy German Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
