German Potato Salad
Warm potatoes with a tangy sweet sauce and bacon!
Ingredients
- 2 1/2-3 pounds red skinned potatoes
- 8 ounces bacon
- 1 medium onion, diced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp brown mustard
- 1 tsp salt
- 1 tsp celery seed
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3 tbsp chopped parsley
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, until potatoes are fork tender. Drain and set aside to cool.
- In a large skillet, cook bacon over medium heat. Drain on paper towels and allow to cool before crumbling into small pieces. Reserve 3-4 tablespoons of bacon grease.
- Add onion to bacon grease and cook until onions are golden brown. Add vinegar, water, sugar, mustard, salt/pepper, celery seed, and garlic powder. Bring to a boil for 2-3 minutes. Remove from heat and set aside.
- Cube cooled potatoes and add to a large bowl. Pour vinegar mixture over potatoes along with bacon and gently toss to coat. Sprinkle with smoked paprika and top with parsley.
Notes
- This potato salad can be served cold, but is best warm. I think the flavors blend together best when made ahead, refrigerated and then reheated to warm.