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Warm Potato Salad

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A cozy, tangy, and savory warm potato salad made with tender potatoes, crispy bacon, and a mustard-vinegar dressing — perfect as a side dish for any meal or gathering.

Ingredients

  • 2 pounds Yukon gold or red potatoes, scrubbed and cut into bite-sized pieces
  • 6 strips bacon
  • 1 medium yellow onion, diced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon or whole-grain mustard
  • 2 tablespoons olive oil or reserved bacon drippings
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

  1. Wash, scrub, and cut the potatoes into bite-sized pieces.
  2. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10–12 minutes. Drain and set aside.
  3. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, reserving 1–2 tablespoons of bacon drippings in the skillet.
  4. Add the diced onion to the skillet and sauté until soft and translucent, about 3–4 minutes.
  5. Stir in the vinegar, mustard, olive oil (or bacon drippings), sugar, salt, and pepper. Cook for 1–2 minutes until combined and slightly thickened.
  6. Add the warm potatoes to the skillet and toss gently to coat evenly with the dressing.
  7. Crumble the cooked bacon over the potatoes and stir gently to combine.
  8. Garnish with chopped parsley or chives and serve warm.

Notes

  • Use waxy potatoes like Yukon gold or red for the best texture.
  • Omit bacon and use olive oil for a vegetarian option.
  • For a German-style twist, use whole-grain mustard and skip the sugar.
  • Best served warm but can also be enjoyed at room temperature.
  • Reheat gently in a skillet or microwave, adding a splash of olive oil or vinegar if needed.

Nutrition

Find it online: https://thefamilycooking.com/warm-potato-salad-2/