Description
Tangy and hearty Memorial Day German potato salad is the ultimate summer side dish that delivers a delightful blend of flavors. Tender Yukon Gold potatoes meet crispy bacon, zesty pickles, and a creamy dressing, making it an ideal accompaniment for barbecues and picnics. This vibrant salad can be served chilled or at room temperature, ensuring it’s a refreshing addition to any meal. With its perfect balance of tanginess and satisfying textures, this potato salad will impress your guests and leave them coming back for more.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes, peeled and diced
- 6 slices thick-cut Bacon, cooked and crumbled
- 1/2 cup Red Onion, finely chopped
- 1/2 cup Dill Pickles, diced
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tsp Sugar
- 1/2 cup Sour Cream
- Salt & Pepper to taste
- Fresh Dill for garnish
Instructions
- Boil the diced Yukon Gold potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool.
- While potatoes cool, cook bacon in a skillet until crispy. Remove from heat and crumble; reserve some drippings.
- In a large bowl, combine cooled potatoes, red onion, and dill pickles.
- In another bowl, whisk together apple cider vinegar, Dijon mustard, sugar, sour cream, reserved bacon drippings, salt, and pepper until smooth.
- Pour the dressing over the potato mixture and gently toss to combine. Fold in crumbled bacon.
- Chill in the refrigerator for at least one hour before serving. Garnish with fresh dill.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg