German Potato Salad
A delicious warm potato salad with a vinegar dressing cooked with bacon. No mayonnaise base.
Equipment
- large deep skillet
- large pot
Ingredients
- 2 lbs medium red potatoes
- 1 TBS salt
- 1/2 lb bacon
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 3/4 cup apple cider vinegar
- 2 TBS Dijon mustard
- 3 TBS white granulated sugar
- 1/2 tsp black pepper
- 1/2 cup green onion, sliced thin
Instructions
- Wash and cut potatoes into bite size pieces. Place into a large pot. Fill pot with water 1 inch above the potatoes. Place on high heat and bring to a boil. Lower heat to a medium and let simmer for 10-15 minutes until fork tender. Drain potatoes and place back in pot to air dry.
- Meanwhile fry bacon in a large skillet. Remove bacon once golden and crisp, place on a paper towel lined plate to drain. Leave bacon grease in pan.
- Add diced onion to the same pan with the bacon grease on medium heat and saute until onions are softened about 2-3 minutes. Stir in garlic and cook 1 additional minute.
- Turn off heat under skillet. Stir in mustard, sugar, black pepper, and 1/4 tsp salt. Turn burner back on to a medium heat and slowly stir in apple cider vinegar. Let simmer for 2 minutes, stirring occasionally to form the dressing.
- Turn off burner. Slowly add in cooked & drained potatoes that have air dried. Stir potatoes in the hot dressing until well coated and dressing has absorbed into potatoes.
- Chop bacon into bite size pieces and sprinkle over potatoes. Sprinkle with slice green onions. Serve right out of the pan or place in serving bowl. Delicious warm, and can also be chilled.