Recipe by Yvonne Oots
#recipe
#germanpotatosalad
Use waxy potatoes such as red potatoes or Yukon Gold potatoes.
German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
1 ½ tablespoons white sugar, or more to taste
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
Gather the ingredients.
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.
Note:
The original recipe calls for 3 tablespoons sugar but some think that's too sweet.
I recommend you start with 1 1/2 tablespoons and add more to taste.
