Octoberfest German Potato Salad
What makes this salad different is that the salad is served warm or at almost room temperature, although it is still great served chilled also, but plan ahead the salad needs to sit for about an hour or so before serving to blend flavors, try not to overcook the potatoes as they tend to fall apart easily when mixed with the dressing, when I made this the first time I used 1/2 cup vinegar but found it to be too much for my family's taste, making this again I used only 1/3 cup and that seemed to work fine, if you prefer a stronger vinegar flavor then increase the vinegar by 2-4 tablespoons, you may use all vegetable oil in place of the bacon grease.
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INGREDIENTS
Nutrition- 8 -10slices uncooked bacon
- 3
- 1
- 3⁄4cup mayonnaise
- 1⁄2teaspoon garlic powder
- 1⁄4
- 1⁄3
- 2tablespoons white sugar
- 2tablespoons dried parsley
- 1
- 1⁄2 - 1teaspoon coarse ground pepper (or to taste)
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DIRECTIONS
- In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside.
- Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil.
- Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion.
- In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine.
- Sprinkle the cooked bacon on top of the salad.
- Let stand at room temperature for 1 or more hours before serving.
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