Kristine's Kitchen · by Kristine Rosenblatt
German Potato Salad
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 13%
CARBS 31G50% OF CAL
3G FIBER3G ADDED2G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 10G37% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm German potato salad with crispy bacon, tangy vinegar dressing, and Dijon mustard. Best served warm or at room temperature while the bacon is still crispy.
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds baby red potatoes
- 6 slices bacon
- 1 small yellow onion (chopped)
- ¼ cup white wine vinegar (or apple cider vinegar)
- 1 tablespoon honey (or granulated sugar)
- 2 teaspoons Dijon mustard (optional)
- ¾ teaspoon salt (or to taste, plus more for cooking the potatoes)
- ¼ teaspoon black pepper (or to taste)
- ¼ cup chopped fresh parsley
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 13%
CARBS 31G50% OF CAL
3G FIBER3G ADDED2G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 10G37% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 503mg
- Total sugar
- 5g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.