German Potato Salad Recipe
Ingredients:
2 lbs (900 g) small red potatoes or Yukon Gold potatoes, unpeeled
6 slices bacon, chopped
1 small onion, finely chopped
1/4 cup apple cider vinegar
1/4 cup water
3 tbsp granulated sugar
1 tbsp Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
Instructions:
Cook Potatoes:
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces and set aside.
Cook Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Sauté Onion:
Add the finely chopped onion to the bacon drippings in the skillet and cook over medium heat until softened, about 5 minutes.
Make Dressing:
Stir in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Combine Ingredients:
Add the cooked potatoes to the skillet and gently toss to coat them with the dressing. Season with salt and freshly ground black pepper to taste.
Finish and Serve:
Stir in the cooked bacon and chopped fresh parsley. Serve the potato salad warm or at room temperature.
