Classic German Potato Salad Recipe

Directions

Preparation

1. Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes.
2. While potatoes boil, place bacon in a large skillet over medium heat and cook until the fat begins to render. Add the onion and cook until the onion and bacon brown and the bacon is crisp. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate.
3. Measure the remaining fat in the pan, if there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.
4. Drain the cooked potatoes in a colander and rinse under cold water until they are just cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.
5. Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar. Cover and shake to combine. Add parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes.
6. Serve warm or at room temperature.

*Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Classic German Potato Salad

Ingredients

Directions

Preparation

Nutrition Facts

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