Ingredients
-
3
-
6
-
1
-
2
-
1/4
-
3
-
1
-
1/8
-
1
-
-
-
-
-
-
Directions
Authentic German Potato Salad,This is best served hot, but equally good cold! This is an authentic german recipe…everyone says it is the best! It is also great cooked ahead of time and then microwaved…it gives the flavors time to blend.,I’ve made this several times, a few times with bacon and a few times without, (for me and my vegan friends). It was delicious each and every single time. The only thing I changed was the liquid, I thought it needed more because the potatoes absorbed all of it. Once I doubled the liquid, it was perfect! Thanks so much for sharing this easy and scrumptious recipe!,This was great! Almost exactly how my mom and grandmother made it. I remember them adding a tablespoon of flour to the fat to make a light roux. it coats the potatoes better. I doubled the recipe and it would easily feed 8 people as a side dish. I looked it up this morning in the family cookbook and found my grandmother has it down as Warmer Kartoffelsalat mit Speck. My grandmother also did something similar with green beans instead of the potatoes. Equally good if you like the sweet and sour taste.
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Steps
|
1
Done
|
Place the Potatoes in a Pot, With Enough Water to Cover. Bring to a Boil, and Cook For About 10 Minutes, or Until Easily Pierced With a Fork. Drain, Set Aside to Cool. |
|
2
Done
|
Place the Bacon in a Large Deep Skillet Over Medium-High Heat. Cook Until Browned and Crisp. Remove and Set Aside. |
|
3
Done
|
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 Potatoes and Parsley. Crumble Half the Bacon Into the Mix. Heat Through, Transfer to a Serving Dish. Crumble the Remaining Bacon Over the Top and Serve Warm. |
