German Potato Salad

From the kitchen of Carly

Warm potatoes soak up a sweet-tart bacon vinaigrette while caramelized onions add depth and slight char. This German classic balances tangy apple cider vinegar with just enough sugar to make you want another spoonful. Serve it warm for maximum comfort.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 slices bacon
  • 11/2 cup apple cider vinegar diluted with 1/4 cup water
  • 13 tablespoons to 1/4 cup sugar (to taste)
  • 16 medium-size cooked potatoes, diced
  • 13 onions, diced
  • 1Fresh parsley (optional)

Instructions

  1. Boil diced potatoes in lightly salted water until fork-tender. Drain and set aside in a bowl. Cut bacon into small pieces and brown lightly in frying pan over medium heat. Add onions and cook until bacon is browned and onions are golden, about 5 minutes. Mix 3 tablespoons sugar in diluted vinegar and taste; add more sugar if you like a sweeter dressing. Add vinegar and sugar to pan and stir until liquid is heated. Add mixture to diced potatoes and toss gently. Garnish with a few leaves of chopped parsley, if desired, and serve warm.