Hot German Potato Salad (Printable Version)
Tangy, warm German potato dish with bacon, onions, and vinegar.
# What You'll Need:
01 -
6 cups peeled potatoes, cut in half if large, about 2 to 2 ½ pounds (Yukon gold or red potatoes preferred, Russet potatoes optional)
02 -
12 slices bacon
03 -
1 medium onion, chopped
04 -
1/2 cup white vinegar or apple cider vinegar
05 -
1/4 cup water
06 -
4 tablespoons granulated sugar, more or less to taste
07 -
1 teaspoon table salt
08 -
1/4 teaspoon freshly ground black pepper
09 -
1 1/2 teaspoons celery seeds
10 -
1 tablespoon Dijon or spicy brown mustard (optional)
11 -
2-3 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Add potatoes to a large pot and cover with at least 1 inch of water. Generously salt the water (about 1 tablespoon of salt), then bring to a boil and cook for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice potatoes into thick discs or chunks. Set aside.
02 -
Cook bacon in a large skillet over medium-high heat until crispy. Remove from the pan, crumble, and set aside, reserving at least 2 tablespoons of the bacon grease.
03 -
Cook the onions in the reserved bacon grease over medium heat until softened and starting to brown, about 5 to 8 minutes. Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil.
04 -
Add potatoes, parsley, and half of the crumbled bacon to the skillet. Toss to coat the potatoes and evenly heat everything through, then transfer to a serving dish. Sprinkle with the remaining crumbled bacon and chopped parsley. Serve warm.