Hot German Potato Salad

Ms*Bindy's Note:

I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 ½ lbs potatoes
• ½ lb bacon
• 9 tablespoons vegetable oil
• 7 tablespoons cider vinegar
• 2 large onions , finely chopped
• ¼ cup parsley
• paprika
• salt and pepper , to taste
• 1 dash Worcestershire sauce

Directions:

1. Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
2. Fry bacon crisp and crumble.
3. Sauté onion in the bacon grease, then remove.
4. Pour out the grease, but don't wash the pan.
5. In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
6. Simmer for 5 minutes.
7. Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
8. Pour dressing on and toss.
9. Let set all day to let flavors mingle.
10. Heat in 350°F oven for about 15 minutes or until hot.

Reviews

[Debbie1951]

I am evil and used the bacon fat instead of the oil. I guess I will die sooner, but happier. Thanks!

[Brandess]

I made this recipe exactly as written with no deviations. I am appointing 3 stars for ease of preparation, great directions and the ability to make this in the AM and reheat it at serving time. I made this for a BBQ yesterday and had a large portion of it left over. I had 10 guests and no one really cared for this recipe at all. It had a very strong vinegar taste and was oily, which is a dead recipe to me. I always try to make a recipe exactly as written the first time and if I want to make it again, I may tweak it where needed. But, unfortunately, I do not think I will be making this again. It very well may be because of the the part of the country we live, we are not accustomed to such a dish and flavor combinations.

[Chickee]

This was great, although I made a few changes. I scaled it to serve 20 (!). I swapped the quantities of oil and vinegar, and I also put about a tablespoon of mustard in with the bacon and onion, it gave it a wonderful flavour. My husband has requested the leftovers as lunchpacks with nothing else! Thanks I'll make it again.