German-Style Potato Salad

By lisalang

Ingredients

• 1 1/2 pound(s) Potato(es), red, raw, unpeeled (about 14 small potatoes)
• 3 oz Bacon, Canadian-style, uncooked, finely chopped
• 1 Tbsp Oil, olive
• 1 medium Onion(s), uncooked, chopped (about 1/2 cup)
• 2 tsp Cornstarch
• 1 Tbsp Sugar, white
• 1 tsp Salt, table
• 1/2 tsp Celery seed
• 1/2 tsp Dry mustard
• 1/4 tsp Pepper, black
• 3/4 cup(s) Water
• 1/4 cup(s) Vinegar, apple cider
• 1 large Egg(s), hard-boiled, chopped
• 2 Tbsp Parsley, fresh, chopped

Details

Servings 3

Preparation

Step 1

1. Place potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
3. Add oil to same skillet; warm over medium heat until sizzling. Add onion; cook, stirring frequently, until tender, about 5 minutes. Stir in cornstarch, sugar, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley. Yields about 1/2 cup per serving.