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German Potato Salad

A tangy traditional German potato salad topped with oven-baked bacon and fresh parsley. The unique ingredient in this German potato salad is siggi’s Fig & Lemon Zest skyr. Wow your guests with this delicious Holiday dish– use as an appetizer or combine with kielbasa for a complete meal! 

Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 6 slices of thick cut bacon
  • 6 large red potatoes quartered
  • ⅓ cup apple cider vinegar
  • 1 Tbsp sugar
  • ½ Tbsp Dijon mustard
  • 10 cranks of salt mill and pepper mill each
  • 1 tsp minced garlic
  • 1 container siggi's 4% Fig & Lemon Zest Skyr
  • juice from ½ a lemon
  • 1/2 cup Italian flat-leaf parsley chopped

Instructions

  1. Preheat the oven to 400 F. Place 6 slices of thick cut bacon on cooling racks that are placed onto a baking sheet. Cook for 20-30 minutes, until bacon is crispy. Remove from oven and chop. Reserve 2 Tbsp of bacon grease from the baking sheet.
  2. Place the potatoes in a large pot and cover with water. Boil 15-20 minutes or until soft when pierced with a fork. Drain, return to pan with lid on to dry steam for a few minutes, then lightly mash. You still want it to be chunky. Set aside.
  3. In a small bowl, combine the apple cider vinegar, sugar, Dijon mustard, salt and pepper, garlic, siggi's skyr, and lemon juice. Whisk together.
  4. Add the yogurt mixture to the potatoes and stir well. Add the bacon and 2 Tbsp of the bacon grease from the baking sheet.
  5. Add the parsley and stir to combine. Serve warm!