Use this simple recipe to make a cafe latte that will please all other coffee aficionados. I adore cafe lattes, but the cost of buying them can be high. Try it at home!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 12 red potatoes, each cut into 6 pieces
- ½ cup chopped bacon ends, visible fat trimmed
- ¼ cup white vinegar
- ¼ cup cider vinegar
- ¼ cup white sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup light sour cream
- ¼ cup mayonnaise
- 1 small red onion, diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- 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.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 293 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavorI! I’ll cut the liquid back a bit, mine came out a little watery day of. ! My consistency was better the next day. Skipped bacon but did sauté onion in bacon grease and it really made this dish come together! Thanks, will def make again!
I was short on Sour Cream so substituted whole milk, also I added 1 tablespoon of Dill Salad Cubes (relish). Everyone had seconds. I halved the recipe for 4 adults and had plenty of leftovers.
I never made it with sour cream before. Gramma Benz never did. Having some health issues made it difficult for me to tolerate vinegar. Adding the sour cream made all the difference. Thank you for giving me an old family favorite back.
I made this recipe for my husband’s work luncheon and it was a hit!!
Made it twice – great recipe.
I personally did not like it. I will not make this again.
Pretty good but I still prefer a warm German potato salad.
Really enjoyed it. was in a rush for a last minute item for a party we threw together. had all the stuff except sour cream so i used some chip dip everyone loved it though
Great recipe. Has a tangy but not overpowering taste. Just the vinegar mix would also make a great salad dressing, FYI. Made two substitutions; I used plain Greek yogurt in the place of the sour cream and green onions in the place of the red onions. I also cooked the green onions. (Not a fan of raw onion heartburn, or the bad breath it can bring.) When adding in the vinegar/creamy dressing mix to the potatoes, be sure to add it in increments. I ended up only using about 2/3 of mine as I wanted a thicker consistency to my potato salad.
I took the suggestion and made double the dressing and it turned out great!
I really liked this. Tangy taste, but doesn’t make you pucker. I did add vinegar to my water while cooking the potatoes. It is a very good tasting cross between the standard mayo dressing, and your original german potato salad dressing. Definitely let your flavors blend a bit in the fridge for the best taste. everyone loved it.
I used this recipe instead of my tried and true recipe from Better Homes and Gardens cookbook (which was very much like the German potato salad that my mom used to make. I was convinced by the strong reviews, and thought the creamy dressing was a good compromise between cold potato salad and hot potato salad. I must say I was pleased that it got rave reviews at our July 4th family gathering at the shore. Thank you for sharing!
Great recipe. I did cook the onions in the bacon grease and add vinegar to the potato water as other reviewers recommended. My family love it!
This was a pretty good german potato salad. We had to make a bunch of substitutes for ingredients due to our location, but it was still enjoyed by all. We used homemade plain yogurt instead of sour cream, leek greens instead of chives and lime juice instead of cider vinegar. We also added in green chiles and red pepper to give it a pretty vibrant splash of color. We had too much of the suce for the amount of potatoes, though so it was a little soupy. Next time I’ll decrease the amount we made. Day 2 and we just finished it up. It’s a good leftover!
husband liked it for a change from our usual American made potato salad. Follow directions as noted. Thanks for sharing.
This was great, we loved it.
This is a great recipe. I place the potatoes in just enough water to cover over them about 1/4″. I add the vinegar to the water when boiling the potatoes. This gives the potatoes the vinegar taste as well as making them more tender. It also will not make them fall apart if over boiled. Try it you’ll like it!!
My family really enjoyed this potato salad. I did sauté the onions a bit in the bacon grease because we don’t like raw onions. As it sits, the potatoes do soak up the dressing, so next time I make it, I will double the dressing so it stays creamy.