my tangy german potato salad

Ingredients

• Servings: 12
• 12 red potatoes, each cut into 6 pieces
• 1/2 cup chopped bacon ends, visible fat trimmed
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup light sour cream
• 1/4 cup mayonnaise
• 1 small red onion, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 10 mins


• 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, 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.