German Potato Salad
This delicious vinegar based German Potato Salad recipe is loaded with tender potatoes, crisp bacon, sautéed onions, and tons of flavor. Serve cold, warm, or hot - it makes an excellent side dish alongside sausages.
Servings: 6 servings
- 3 pounds Yukon gold potatoes scrubbed clean, whole or halved
- 8 ounces bacon ends and pieces work great, otherwise chop bacon into small pieces
- 1 small yellow 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
Cook potatoes: 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 bacon: Place the bacon in a heavy bottom pan over medium-high heat, reducing the heat as the bacon cooks to avoid burning. Remove the cooked bacon from the pan and set it aside. Discard all but about 1/4 cup of the bacon grease.
Cook onion: Add onion to the remaining 1/4 cup of bacon grease, and cook over medium heat until browned.
Finish warm dressing: Add the vinegar, water, sugar, mustard, salt, celery seed, and pepper to the pan. Bring to a boil, then remove from heat and set aside.
Finish potato salad: 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 hot, warm (preferred), or cold.
Calories: 316kcal | Carbohydrates: 34g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 690mg | Potassium: 1028mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 26.7mg | Calcium: 78mg | Iron: 7.7mg