Saturday, May 7, 2016

German Potato Salad

I do loves my taters!  And just about anyway....baked, scalloped, boiled, and potato-ed!  Reds are my favorites and here's a great place to use them.

I don't know why I don't make German Potato Salad more often, I guess I'm just kind of locked into only serving them in a German-styled meal.  Nuts! I say.  I need to make this more often. potatoes, bacon, vinegar.  To me, this is a meal in itself.


3 cups diced, peeled, red potatoes
4 slices bacon
1 small onion, diced
1/4 cup white distilled vinegar
2 Tbsp water
3 Tbsp white sugar
1 tsp salt
1/8 tsp ground black pepper
1 Tbsp chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover.  Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.  Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat.  Fry until browned and crisp, turning as needed.  Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.  Add the vinegar, water, sugar, S&P to the pan.  Bring to a boil, then add the potatoes and parsley.  Crumble in half of the bacon.  Heat through, then transfer to a serving dish.  Crumble the remaining bacon over the top, and serve warm.

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