Hot German Potato Salad
Recipe GLPRe8dedb3e394786
A warm, comforting salad with tender potatoes dressed in a sweet and tangy bacon-vinegar glaze, infused with caramelized onions and aromatic parsley. The potatoes are baked until heated through, allowing the flavors to meld into a classic German side dish that's perfect alongside hearty meats or enjoyed on its own.
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Ingredients
12 medium red potatoes (about 3 lbs)
8 bacon strips
2 tablespoons minced onion
3/4 cup packed brown sugar
1/3 cup vinegar
2/3 cup water, divided
2 teaspoons dried parsley flakes
1 teaspoon salt
4 1/2 teaspoons all-purpose flour
1 tablespoon butter
1 tablespoon vegetable oil
Directions
Boil the red potatoes in salted water until just tender, about 15 to 20 minutes. Drain well, then peel and slice them into a 2-quart baking dish. Set aside.
Cook the bacon strips in a large skillet over medium-high heat until crisp, about 8 to 10 minutes. Transfer to a paper towel to drain, reserving 2 tablespoons of the bacon drippings in the skillet. Once cooled, crumble the bacon and set aside.
Add the butter and oil to the reserved bacon drippings in the skillet. Sauté the minced onion over medium heat until softened and translucent, about 3 to 4 minutes.
Stir the brown sugar, vinegar, 1/3 cup of water, dried parsley flakes, and salt into the onion mixture. Bring to a simmer and cook uncovered for 5 to 10 minutes.
In a small bowl, whisk together the flour and remaining 1/3 cup of water until smooth. Slowly stir this mixture into the simmering sauce in the skillet.
Bring the sauce to a boil and cook, stirring constantly, for 2 minutes until it thickens.
Pour the warm sauce over the sliced potatoes in the baking dish. Gently fold in the crumbled bacon and stir until all potatoes are coated.
Bake uncovered at 350°F for 30 minutes or until heated through. Serve warm.
