Vinegar based German Potato Salad is loaded with bacon and lots of fantastic flavor. Its sure to be everyone’s favorite side dish at your next potluck!
To say this potato salad was good would be an understatement. To help quantify how much I loved it, I still crave this stuff at least once a day. The recipe starts by cooking up some bacon ends and pieces. If you’ve been to my blog before, you’ll probably remember I use this kind of bacon for almost all of my bacon needs. And oh do I need bacon. The next component to this potato salad is the onions. There is no better way to cook up onions than with bacon grease. Just look at all those little tiny specs of bacon goodness.
I had to show just one more image of how awesome this potato salad turned out. The photo below is right after I took a big ol’ scoop for myself. Yeah, any time you only see one “finished” photo of the food before you move on to seeing the “scooped” or “here’s half my bite” photos, you should know that I just couldn’t help myself and ended up digging right in.
We ended up serving this German Potato Salad with some spicy bratwurst as well as some sauteed peppers and onions. The kids, the hubby, and I gobbled that dinner up as fast as you might imagine.
Vinegar based German Potato Salad is loaded with bacon and lots of fantastic flavor. Its sure to be everyone's favorite side dish at your next potluck!
- 3 pounds potatoes
- 8 ounces bacon ends and pieces
- 1 small onion, diced
- 1/2 cup white vinegar
- 4 tablespoons water
- 2 tablespoons white sugar
- 1 tablespoon spicy brown mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon ground black pepper
- handful of chopped fresh chives and 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.
- Cook the bacon ends and pieces according to the post instructions. If you use a 16 ounce package, save half for something else (or just eat it). Remove from the pan and set aside. Discard all but about 1/4 cup of the bacon grease.
- Add onion to the remaining 1/4 cup of bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, mustard, salt, celery seed, and pepper to the pan. Bring to a boil, then set aside.
- Cut cooled potatoes into small pieces with the skin on and add to a large serving bowl. Pour vinegar mixture over the potatoes, then toss to coat. Top with crumbled bacon as well as parsley and chives. Serve warm.