“A delicious BBQ chicken dinner with refreshing cucumber tomato salad and tangy German potato salad. Perfect for outdoor meals!”
Ingredients:
- 2 pounds potatoes (Yukon gold or red), boiled and sliced
- 4 slices bacon, chopped
- 1/2 onion, diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the bacon: In a skillet, cook the bacon until crispy. Remove the bacon and set aside, but leave the grease.
Make the dressing: Add the diced onion to the bacon grease and cook until soft. Stir in the vinegar, mustard, and sugar. Let it simmer for a minute.
Toss the potatoes: Pour the warm dressing over the sliced potatoes and mix well. Stir in the bacon pieces. Add salt, pepper, and parsley to taste.
Serve warm: This salad is best served warm with a sprinkle of fresh parsley on top.