Prep 10 mins
Cook 10 mins
This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.
- Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.
Fabulous recipe, from someone who lived 20 years with German women making this salad; I love it!! And they would too.
These potatoes were awesome, even the picky dh enjoyed them and asked that they be made again. So good, tender potatoes, carmalized onions and crispy bacon in a sweet, salty, tangy dressing. ''Thank you so much for sharing a recipe that will be made again and again. Made for Your Consideration?
A truly great German Potato Salad! Made half recipe this morning before going to work and the one little bite I snuck in before packing up left me wishing lunch time would hurry up and come. I made using rust potatoes because that is what I had on hand and used a nice red onion. Thanks for the great salad.