Authentic German Potato Salad
- 4 1/2 cups diced peeled potatoes (red or yukon gold)
- 6 slices bacon
- 1 small onion, diced
- 1/4 cup and 2 tablespoons cider vinegar
- 3 tablespoons water
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons and chopped fresh parsley
- 1 teaspoon celery salt
- 1 teaspoon dry mustard
- Store bought Italian dressing
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- 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 the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
- Drizzle with Italian dressing (optional, but good)
potatoes, bacon, onion, cider vinegar, water, white sugar, salt, ground black pepper, parsley, celery salt, mustard, store bought italian dressing
Taken from www.epicurious.com/recipes/member/views/authentic-german-potato-salad-1269806 (may not work)