German Potato Salad
- 6-8 medium red potatoes, scrubbed
- 3 slices of Thick cut bacon, cooked and diced
- ½c apple cider vinegar
- ½c - 1c water
- 3½ Tbsp sugar
- 1 tsp salt
- ¼-1/2tsp black pepper
- 3-4 Tbsp fresh parsley, minced (optional)
- Place potatoes in a large pot and fill with water until potatoes are completely covered by 1-2 inches of water. Bring to a boil and cook until mostly tender, about 10 - 15 minutes. I try not to cook them too long because if they are not too soft they are easier to cut.
- Drain and allow to cool before peeling and slicing into ¼” thick slices. I don't bother peeling potatoes.
- In a pot, saute onions in some of the bacon drippings. Cook until translucent and add potatoes cook for about 5 minutes.
- Here is where I cook mine a little different: measure sugar and stir into water until it is melted. Add to pot along with vinegar and bacon. Stir it all up well and let it cook until the potatoes are as tender as you would like it and the "dressing" has cooked down and thickened into a sauce; about 10 minutes. I like doing this instead of making the dressing separate and tossing it into the potatoes, because the potatoes have time to absorb the flavors and the dressing thickens with the potato starch instead of adding flour, starch or other thickeners.
- Serve warm.
Note: The water is listed as 1/2 to 1 cup of water. If while cooking the potatoes look dry add a little water as needed. Also, if you like your dressing sweeter or tangier, adjust with the vinegar and sugar, just add a little of each until you get it the way you like.
It is an easy recipe that I wish I would remember to use more often.
If you try it out let me know what you think.