Tangy German Potato Salad: A Delicious Recipe

Ingredients

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

Instructions

1. Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain and let cool.
2. Cook bacon in a large skillet over medium-high heat until crispy and evenly browned, about 10 minutes. Drain on a paper towel-lined plate to cool.
3. In the same skillet, combine white vinegar, cider vinegar, sugar, salt, and black pepper. Bring to a boil, then remove from heat and let cool completely. Whisk in sour cream and mayonnaise until the dressing is thick and creamy.
4. In a bowl, combine potatoes, dressing, onion, parsley, and chives. Cover and refrigerate for at least 2 hours to chill. Just before serving, stir in the bacon.

Nutrition

• Calories: 229 kcal
• Fat Content: 6 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 293 mg
• Protein Content: 5 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g