My Tangy German Potato Salad Tarifi

Malzemeler

• 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 cider 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

Hazırlanışı

1. * 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.

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