German Potato Salad.
Warm, tangy, delicious. Just like Mom used to make.
A nice departure from regular potato salads or potato side dishes, German Potato Salad has a vinegar dressing rather than the traditional mayo. Oh, and did I mention bacon?
Here’s what you need:
Potatoes*, Bacon, Onion, Green Onion, Cider Vinegar, Sugar, Salt & Pepper.
*Potatoes – any old potatoes will do. I’m using small white new potatoes but you can use regular russet potatoes or any other kind you have on hand. If you use traditional large potatoes, you’ll need to peel them and cut them into smaller, bite-sized pieces.
Slice 8 strips of bacon into small pieces and cook them over medium low heat to render out as much of the fat as possible.
When the bacon gets crispy, remove it to drain on a paper towel but keep the bacon grease in the pan!
While the bacon cooks, chop up one medium onion.
Chop up two green onions using the green parts and saving the white parts for another recipe.
If you’re using new potatoes (either red or white), wash and cut them in half. If you’re using regular sized russet or other potatoes, peel them and cut them in half.
After the larger potatoes cook, you’ll need to cut them into smaller, bite-sized pieces. If you cut them up before they cook, they’ll fall apart and you’ll have German Mashed Potatoes.
Put the potatoes in a large pot and cover with water. Cook the potatoes 10-12 minutes or until they are tender when poked with a fork.
Cook the onion in the grease from the bacon over medium heat until soft but not browned.
Add 2 Tablespoons of sugar and 1/2 cup of cider vinegar to the cooked onions.
Season with salt (keeping in mind that the bacon is already salty) and pepper.
Stir to dissolve the sugar and then turn the heat down to the LOWEST setting. We want to keep this sauce warm but do not want to cook away the liquids.
When the potatoes are fork tender, drain them (cut into smaller pieces if necessary) and pour the warm onion vinegar sauce over the hot potatoes.
Add the reserved bacon pieces and gently stir to combine.
At this point, if you’re more patient than me, I would let the potatoes sit for a few minutes to absorb all of the tangy vinegar sauce.
Note: Depending on how many potatoes you’re using, you might need to adjust (as in, add more) the amount of vinegar and sugar added to the recipe. When the vinegar first hits the onions, it smells VERY strong. Fear not…it will mellow out considerably as it blends with the potatoes.
Top with the green onions and serve!
(Ignore the rest of your dinner as you pig out on these potatoes.)
Here’s the recipe: