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.
- 709.77 ml red potatoes, diced
- 6 slice bacon
- 1 small onion, diced
- 29.58 ml water
- 59.14 ml white vinegar
- 44.37 ml sugar
- 4.92 ml salt
- 0.59 ml pepper
- 14.79 ml parsley
- 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.
I made this for an Oktoberfest party. Actually, I made it twice - once with and once without bacon (for myself and other vegetarians). It was awesome, even without the bacon, and our guests raved about the meat version. I made it the evening before the party, and I'm glad I did. The overnight time in the fridge really helped the flavors to blend well. One tip: if you are also planning to make this as a vegetarian dish, add an extra half and onion or so, and really caramelize the onions (low heat for a good 45 minutes). It ups the flavor and tastes amazing.
Thanks for a great recipe!
Great potato salad - perfect balance of flavors. Served it with bratwurst and cabbage ... it added a real level of complexity to a simple meal. Thanks for a great recipe.