Authentic German Potato Salad
"This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!"
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 tablespoon chopped fresh parsley
- 4 slices bacon
- 1/4 cup white vinegar
- 1 small onion diced
- 3 cups diced peeled potatoes
- Carbohydrate 9.17035021436253 g
- Cholesterol 18.9248105951544 mg
- Fat 12.5725916672415 g
- Fiber 0.520657304326693 g
- Protein 3.56807598020282 g
- Saturated Fat 4.18625288852672 g
- Serving Size 1 1 serving (85g)
- Sodium 234.091388124355 mg
- Sugar 8.64969291003583 g
- Trans Fat 1.39215349385594 g
- Calories 166 calories
Directions Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
