I subscribe to All Recipes magazine, which I highly suggest! I found this German potato salad recipe and even though I’ve tried one before, I wanted to try a new one. This one was the best! It’s a great way to offer a potato salad if someone you know is allergic to eggs, or if you just want a different flavor! Some people suggest doubling the bacon, which I think is a good idea. I used red potatoes and it was tasty. I omitted the onion and used onion powder and it was just fine. Some people said that 3 T. sugar was too much, so I just added 1 teaspoon.
- 3 cups peeled, diced potatoes (1 1/4 lbs) – use waxy potatoes
- 4 or more slices bacon
- 1 small onion, diced**
- 1/4 cup white vinegar**
- 2 T. water
- 3 T. sugar (The magazine says start with a few teaspoons and taste it before adding more).
- 1 tsp. salt
- 1/8 tsp. black pepper**
- 1 tablespoon (or more) fresh parsley
**Known IC irritants, tread carefully!
- Put potatoes in pot, and fill with enough water to cover. Bring to a boil and cook for 10 minutes, or until easily pierced with fork.
- Drain potatoes, set aside to cool.
- Meanwhile, fry bacon in a large deep skillet over medium heat until browned and crisp. Remove bacon and set aside to drain, reserving drippings in skillet. (I partially removed some of the fat, and left the rest at this point).
- Cook onion in bacon drippings over medium heat until browned.
- Add vinegar, water, sugar, salt, and pepper. Bring to a boil, then add potatoes and parsley.
- Crumble in half of the bacon.
- Heat through, then transfer to a serving dish. Crumble remaining bacon over the top and serve warm.