This is my mother's recipe for authentic German potato salad. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Ingredients
- potatoes: 3 cups (peeled; diced)
- bacon: 4 slices
- onion: 1 small (diced)
- white vinegar: 0.25 cup
- water: 2 Tbsp
- white sugar: 1.5 Tbsp (to taste)
- salt: 1 tsp
- ground black pepper: 0.125 tsp
- parsley: 1 Tbsp (fresh; chopped)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
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While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
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Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
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Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
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Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.
