Hot German Potato Salad
Warm potatoes in a tangy bacon and vinegar dressing, no mayonnaise.
Serves 6
Prep 15 min
Cook 35 min
Ingredients
- 2 lb small waxy potatoes
- 6 slices bacon, diced
- 1 onion, diced
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped parsley
Steps
Step 1. Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain, peel if you like, and slice.
Step 2. Cook the bacon in a skillet until crisp and cooked through. Lift it out, leaving 2 tablespoons of fat.
Step 3. Cook the onion in the fat for 5 minutes. Add the vinegar, sugar, mustard, stock, salt, and pepper and simmer for 3 minutes.
Step 4. Pour over the warm potatoes with the bacon and parsley and toss gently. Serve warm.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.