German Potato Salad

Warmed Potatoes with Bacon and Cider Vinegar

Classic German Fare: Sweet-Sour-Salty Tenderness


bacon – 4 slices, crisped and chopped

potatoes – unpeeled, 4 large, Yukon or Red Bliss, 1/2” cubes

onion – 1 cup, minced

sugar – 4 tsp

vinegar – apple cider, 3 TBS

mustard – Dijon, 1 tsp

salt – 1 tsp

pepper – fresh ground, 1/2 tsp

celery seed – 1/2 tsp

parsley – 2 TBS, minced, or sage

INSTRUCTIONS: I found cubing the potatoes made it easier to microwave and toss with marinade. Traditionally you can slice them about 3/8 inch thick.

Mmmm, comfort potato salad

1 My favorite way to crisp bacon: chop bacon into roughly 1/2 inch pieces and add to cold skillet with 2 TBS. water. Over medium-low heat cook and stir until bacon is crisped. Keep fat in the skillet and place bacon on paper toweling.

2 Meanwhile, place diced potatoes in a microwave safe bowl with a TBS. of water, sealed in plastic wrap and microwaved for 6 minutes. Test potato with a fork for doneness. Continue for 1 minute bursts if needed. [Or use traditional method of boiling, salted water.]

3 In a small bowl combine the sugar, vinegar, mustard, salt, pepper, and celery seed.

4 Sauté the onion in the bacon drippings until soft, and beginning to take on color, about 5-6 minutes. 

5 Meanwhile, drain the potatoes and add to the softened onions in the skillet. Add the marinade and continue to sauté a few more minutes.

6 Toss in the bacon. Taste for seasoning. Garnish with parsley. Serve warm. 

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