German Potato Salad
German Potato Salad is served warm or at room temperature. It has a vinegary sweetness, accented with bacon and onions. This just may become a new go-to potato salad favorite!
Servings: 8
Ingredients
- 3 pounds small red potatoes (about 5 or 6 potatoes)
- 1 large onion, medium diced
- 8 slices bacon, fried crisp and crumbled (or chopped first and then fried crisp) fried crisp and crumbled (or chopped first and then fried crisp)
- 2/3 cup white vinegar
- 1/4 cup white granulated sugar
- 2 tablespoons water
- 1/2 teaspoon celery salt
- 1/2 teaspoon dry mustard powder
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- chopped fresh parsley for garnishing (optional)
Instructions
- Cook potatoes, whole and unpeeled, in water just until tender when pierced with fork. Drain, then set aside until cool enough to handle. Potatoes can be cooked a day ahead and refrigerated until ready to make the salad.
- Slice unpeeled potatoes into slices that are a little over 1/4″ thick.
- In a large frying pan, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Reserve 2-3 tablespoons bacon fat in the pan. Discard remainder of fat.
- Over medium heat, cook onion in bacon fat until translucent.
- Stir in the vinegar, sugar, water, salt, celery salt, mustard powder, and black pepper. Stir to combine.
- Add potatoes to mixtures and toss to distribute ingredients evenly. Heat over medium heat, stirring as needed, until potatoes are warmed throughout. Serve while warm. Can also be served at room temperature.