Ingredients50 m servings 84 cals
- Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender.
- Stir the vinegar, onion, mustard, sugar, bacon, and parsley in a large bowl.
- Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.
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Per Serving: 84 calories; 3 g fat; 10.2 g carbohydrates; 3.9 g protein; 8 mg cholesterol; 267 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was simply OK, but doesn't measure up to what I consider traditional German potato salad which has much more of a vinegar-y flavor. If I were to make again, I'd use bolder apple cider vine...
This was a lighter take on the original version that I've grown up on and now make. (I'm half German) It was easy to follow and was tasty too!!
This was ok, though I halved the potatoes because even my smallish potatoes would have been too much for the dressing. Everyone ate it but no one would have requested it again.