Description
This is my mother’s recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don’t last long!
Ingredients
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork
- about 10 minutes. Drain
- and set aside to cool.
- While the potatoes are cooking
- place bacon in a large
- deep skillet over medium-high heat. Fry until browned and crisp
- 10 to 12 minutes
- turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
- Cook onion in the bacon grease over medium heat until browned
- 6 to 8 minutes. Add vinegar
- sugar
- water
- salt
- and pepper to the pan and bring to a boil.
- Once boiling
- add potatoes
- and 1/2 of the crumbled bacon. Cook until heated through
- 3 to 4 minutes.
- Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4