Description
A German-inspired side dish with smoky turkey bacon and tangy vinaigrette. Parboiled Yukon Gold potatoes absorb savory onions and herbs for a balanced, hearty salad perfect for meals or picnics.
Ingredients
2 lbs Potatoes (Yukon Gold recommended), cut into 3/4″ cubes
8 oz Smoked Turkey Bacon, chopped into 1/2” pieces
1 medium Yellow Onion, sliced thinly
3 tbsp Apple Cider Vinegar
2 tbsp Dijon Mustard
1 tbsp Granulated Sugar
1/4 cup Fresh Parsley, chopped
2 tbsp Olive Oil
Instructions
Wash and cube potatoes, soak in cold water for 15 minutes to remove excess starch
Cook turkey bacon in a skillet until crispy, set aside
Heat olive oil in the same skillet, sauté sliced onions until golden (10-12 minutes)
Bring 4 cups of water to boil, add potatoes and simmer 10-12 minutes until just tender
Drain potatoes and return to the skillet with onions and cooked turkey bacon
Toss over medium heat for 3-4 minutes to dry slightly
In small bowl, whisk vinegar, mustard, sugar, and 1 tsp salt
Gradually whisk in 2 tbsp cold water to thin
Cool dressing slightly, stir into the skillet mixture
Add chopped parsley, toss to combine
Let rest 10 minutes before serving (chill if serving cold)
Notes
Use raw unfiltered apple cider vinegar for best flavor
Maple syrup substitution keeps the dish vegan
Avoid overcooking the potatoes to maintain toothsome texture
Chilling for 15 minutes enhances salad cohesion
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: Stir-Frying
- Cuisine: German
Nutrition
- Serving Size: 1/3 of salad
- Calories: 305
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg