Place potatoes in a large pot and add water to cover
by at least 1-2 inches; bring to boil. Cook until
potatoes are easily pierced with a fork, about 10
minutes. Drain, set aside to cool.
Place bacon in a large, deep skillet over medium-
high heat. Fry until browned and crisp, 10-12
minutes, turning as needed. Transfer bacon to a
paper towel-lined plate and crumble when cool enough
to handle. Leave bacon grease in skillet.
Cook onion in the bacon grease over medium heat
until browned, 6 to 8 minutes. Add vinegar, sugar,
water, salt, and pepper to the pan and bring to a
boil. Add potatoes and 1/2 of the crumbled bacon.
Cook until heated through, 3 to 4 minutes.
Transfer warm potato salad to a serving dish and
sprinkle remaining bacon over the top. Garnish with
parsley. Serve immediately.
Originally Submitted
5/5/2023
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