This is my mother's recipe for authentic German potato salad. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Ingredients
-
3 cups diced peeled potatoes
-
4 slices bacon
-
1 small onion, diced
-
¼ cup white vinegar
-
2 tablespoons water
-
1 ½ tablespoons white sugar, or more to taste
-
1 teaspoon salt
-
⅛ teaspoon ground black pepper
-
1 tablespoon chopped fresh parsley
Description
-
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
-
While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
