German Potato Salad (Warm, with Bacon)
Just bacon, vinegar, and warm potatoes. It's tangy, savory, and better than the cold stuff. Serve it alongside brats or schnitzel. Pure comfort. I first had this in Green Bay Wisconsin a dozen years ago, and it really was something special. Green Bay is such a fun town, or at least what I can remember of it.
Ingredients
- 2 lbs red potatoes, boiled and sliced
- 6 slices thick-cut bacon
- 1/2 cup chopped onion
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- Salt and pepper
- 2 tbsp chopped parsley
Instructions
- Cook bacon until crispy. Remove and crumble. Reserve 2 tbsp bacon fat.
- Sauté onion in bacon fat until soft.
- Add vinegar, mustard, sugar, salt, and pepper. Stir and simmer 2 minutes.
- Toss warm potatoes with dressing and crumbled bacon.
- Garnish with parsley and serve warm.