Serves 8
55 min
German Potato Salad
Recipe GLPR06c6c660e1831d
A warm and hearty German-style potato salad made with waxy potatoes, crispy bacon, and a tangy vinegar dressing. This classic dish features tender potatoes tossed with caramelized onions and finished with fresh parsley for brightness and flavor.
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Ingredients
6-8 medium waxy potatoes
12 slices thick bacon
1 large yellow onion, peeled and thinly sliced
6 tablespoons white wine vinegar
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley leaves
Salt to taste
Directions
Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat and cook until a knife easily pierces the largest potato, approximately 20-25 minutes. Drain well and set aside to cool slightly.
While potatoes cook, lay bacon slices flat in a large skillet over medium heat. Cook until the bacon is crispy and golden brown, turning occasionally, about 10-12 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cooled, chop into bite-sized pieces.
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the sliced onion and cook over medium heat, stirring occasionally, until the onion is very soft and deeply caramelized, about 12-15 minutes.
Reduce heat to low and add white wine vinegar to the skillet with the caramelized onions, stirring to combine and warm through, about 1-2 minutes.
Cut the cooled potatoes into 1/2-inch thick slices and transfer to a large bowl. Add the warm vinegar-onion mixture, chopped bacon, and fresh parsley. Gently toss until all ingredients are evenly distributed.
Season with salt and freshly ground black pepper to taste. Serve the potato salad warm or at room temperature.
