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German Potato Salad: homemade recipe

Ingredients

3 lb of potatoes
6 slices of bacon
1 medium onion, finely chopped
1/4 cup of white vinegar
1/4 cup of water
3 tbsp of sugar
1 tbsp of Dijon mustard
1 tsp of salt
1/4 tsp of pepper
2 tbsp of chopped fresh parsley

Directions

1. Start by boiling 3 pounds of potatoes in a large pot of salted water until they are tender but still firm, about 15-20 minutes. Drain them and let them cool slightly, then peel and slice them into rounds or chunks.

2. While the potatoes are cooking, fry 6 slices of bacon in a large skillet over medium heat until they are crispy. Remove the bacon from the skillet and drain it on paper towels. Reserve the bacon fat in the skillet.

3. Finely chop 1 medium onion and add it to the skillet with the bacon fat. Cook the onion over medium heat until it is soft and golden brown, about 5-7 minutes.

4. In a small bowl, whisk together 1/4 cup of white vinegar, 1/4 cup of water, 3 tablespoons of sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/4 teaspoon of pepper until combined.

5. Pour the vinegar mixture into the skillet with the onions. Bring it to a boil, then reduce the heat and let it simmer for about 2-3 minutes, stirring occasionally.

6. Crumble the cooked bacon and add it to the skillet with the vinegar-onion mixture. Gently add the sliced potatoes to the skillet and toss everything together until the potatoes are well-coated with the dressing.

7. Allow the salad to cook over low heat for another 2-3 minutes until everything is heated through.

8. Remove the skillet from the heat and sprinkle 2 tablespoons of chopped fresh parsley over the top.

9. Give the salad a final stir and serve it warm.

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