This German potato salad recipe is probably the most famous and favorite of all variations of potato salad. The main ingredient difference is the addition of the crispy bacon and in true German style, served warm. While you could serve it cold, it may be a touch too fatty for good flavor and texture to shine through. Plus with the extra vinegar, the tang may be too intense when served cold. In short, this is a side dish that's both sweet and tangy, it's great for the colder months, perhaps for an Oktoberfest of your own.
German Potato Salad
Ingredients:
- 1 pound bacon
- 2 medium onions, chopped
- 3/4 cup sugar
- 1 Tablespoon salt
- 2 teaspoons celery seed
- 1/2 teaspoon pepper
- 1 cup vinegar
- 1/2 cup water
- 12 cups potatoes, cooked and diced
- Parsley
Directions:
1. Cook bacon until crisp; drain (reserving 1/2 cup fat), and crumble.
2. Cook onion in fat until just tender. Blend in sugar, salt, celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly.
3. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
4. Garnish with parsley. Can be served warm or chilled. Serves 16.