TANGY POTATO SALAD RECIPES RECIPES

MY TANGY GERMAN POTATO SALAD RECIPE | ALLRECIPES

My Tangy German Potato Salad Recipe | Allrecipes image

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Provided by Momma Lisa

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

12 red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

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.

Nutrition Facts : Calories 228.6 calories, CarbohydrateContent 39.3 g, CholesterolContent 8.3 mg, FatContent 6.2 g, FiberContent 3.7 g, ProteinContent 5.3 g, SaturatedFatContent 1.7 g, SodiumContent 293.2 mg, SugarContent 6.6 g

CONTEST-WINNING TANGY POTATO SALAD RECIPE: HOW TO MAKE IT

Contest-Winning Tangy Potato Salad Recipe: How to Make It image

My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 10-12 servings.

Number Of Ingredients 8

Ingredients

8 cups cubed peeled cooked potatoes (about 11 medium)
10 bacon strips, cooked and crumbled
3 hard-boiled large eggs, chopped
1 carton (8 ounces) French onion dip
1/2 cup dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional

Steps:

In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 189 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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