Place the potatoes into a pot, and fill with
enough water to cover. Bring to a boil, and cook
for about 10 minutes, or until easily pierced
with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over
medium-high heat. Fry until browned and crisp,
turning as needed. Remove from the pan and set
aside.
Add onion to the bacon grease, and cook over
medium heat until browned. Add the vinegar,
water, sugar, salt and pepper to the pan. Bring
to a boil, then add the potatoes. Crumble in half
of the bacon. Heat through, then transfer to a
serving dish.
Crumble the remaining bacon over the top and
sprinkle with chives, serve warm.
Originally Submitted
2/1/2009
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