Authentic German Potato Salad

Photo by Holly K.
Adapted from armagazine.com

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

3

cups

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

3

servings

Adapted from armagazine.com

Ingredients

  • 3

    cups peeled, diced potatoes (1 1/4 lbs) - used red potatoes

  • 4

    slices bacon

  • 1

    small onion, diced

  • 1/4

    cup white vinegar

  • 2

    Tbsp water

  • 1

    Tbsp sugar

  • 1

    tsp salt

  • 1/8

    tsp black pepper

  • 1

    Tbsp chopped fresh parsley

Directions

1. Put potatoes in a pot, and fill with enough water to cover. Bring to a boil, and cook for 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. 2. Meanwhile, fry bacon in a large, deep skillet over medium-high heat until browned and crisp, turning as needed. Remove bacon from skillet and set aside to drain, reserving drippings in skillet. 3. Cook onion in bacon drippings over medium heat until browned. Add vinegar, water, sugar, salt, and pepper. Bring to a boil, then add potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble remaining bacon over the top, and serve warm. Note: for best absorption, toss the potatoes with the dressing while they are still warm.

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