German Potato Salad

German Potato Salad

I don’t think there is a potato salad that I don’t like. I make all sorts of versions, depending on my mood, and what I have on hand. When the air gets chilly, I really enjoy making German Potato Salad. Unlike most potato salads, German Potato Salad is served warm. There are a lot of variations on this recipe, but this one is my favorite. I made it for an Octoberfest dinner and it was a big hit.

German Potato Salad

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup cider vinegar
2 tablespoons water
3 tablespoons sugar                                                                                                                  3 T. chopped parsley
1 teaspoon salt
1/8 teaspoon ground black pepper

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, salt and pepper 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.