German Potato Salad
This salad is a big hit for lots of occasions. Pot lucks, picnics, as a side dish with BBQ or grilled meats, or, as shown in the photo above, with Schnitzel, either veal or chicken. German potato salad also helps satisfy your bacon habit.
This recipe only takes about an hour to prepare, so as I always recommend, get the ingredients together in advance to save time. You can do this while the potatoes are simmering.
This recipe serves about four people, unless they are really hungry.
3 peeled and diced potatoes
4 slices of bacon, diced (you can cut up a stack of raw bacon with a knife or scissors)
1/4 cup white vinegar
1/4 cup white sugar
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley, or 1 tablespoon dried
Put the potatoes in a pot and cover with water. Bring to a boil, and then simmer for 10-15 minutes. Poke them with a fork to see if they are done and cook them longer if you need to. You want them done, but not so soft and crumbly that they turn into mashed potatoes. Now that I think of it, though, this recipe served as mashed or smashed potatoes would be great!
Anyhow, in a deep skillet fry the bacon over medium heat until it’s done. Remove half of the bacon to use as garnish at the end. Add the vinegar, sugar, salt, and pepper and deglaze the pan by scraping the bottom with a spatula. Bring this sauce mixture to a boil, and add the potatoes, parsley, and bacon bits. Re-heat it and serve. Garnish with the bacon bits and more parsley.