Monday, May 7, 2012

German Potato Salad

On this day in history in 1945, Germany signed an unconditional surrender, effectively ending World War II in Europe.

German Potato Salad

Surrender your taste buds to some good home cookin'.

8 slices bacon, chopped
1 onion, chopped
1/2 cup cider vinegar
1/4 cup water
6 Tbsp. sugar
1/2 tsp. salt (or to tasted)
1/4 tsp. freshly ground black pepper
5 large red potatoes (3 lb.), cooked in water until tender, sliced 1/4" thick
2 Tbsp. chopped fresh parsley

Cook bacon in large skillet until crisp.  Remove with slotted spoon to paper towels to drain.  Discard all but 2 Tbsp. bacon drippings.  Add onion to drippings in skillet; cook and stir 6 min. or until onion is tender.

Add vinegar, water, sugar, salt and pepper.  Bring to a simmer.  Gently stir in potatoes and bacon; sprinkle with parsley. Serve warm, room temperature or even cold.

I choose to NOT peel the potatoes because I like the texture and the color of the red potato skins.

When slicing large potatoes, it is easier and safer if you cut them in half first and then slice them, flat-side down, using a sharp knife.

This recipe is pure comfort food from my childhood.  It was always served with a baked ham for Easter. My mother taught me how to make this, but when SHE prepares German Potato Salad she uses ALL of the bacon drippings.  I think you get plenty of bacon flavor using just enough rendered fat to cook the onion. 
Kitchen Caucus Queen, Berlin, Germany (6/11); Checkpoint Charlie

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