When looking for a German recipe, I asked Beate Lipko, AKA Aunty Crystal, my brother’s high school/baseball friend’s mom. She is kindly sharing with us her German Potato Salad recipe. I am a sucker for potatoes and who doesn’t love bacon! So this was one I was happy to make and it turned out yummy! OMG! I may start making this for parties. It was simple and easy, but super tasty!
Ingredients
6 cups peeled potatoes (cut in half if large)
12 bacon slices
1 medium onion, chopped
½ cup white or apple cider vinegar
¼ cup water
4 tbsp. granulated sugar, to taste
1 tsp. salt
¼ tsp. black pepper, freshly ground
1½ tsp. celery seeds
1 tbsp. Dijon or spicy brown mustard (optional)
2–3 tbsp. fresh parsley, chopped
Directions
- Add potatoes to a large pot and cover with at least 1 inch of water. Generously salt the water with about 1 tbsp. of salt and boil for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice potatoes into thick discs or chunks. Set aside. We prefer Yukon gold or red potatoes, but Russet potatoes will also work. I ended up using a combination of red and gold potatoes and kept some of the skin on.
- Cook bacon in a large skillet over medium-high heat until crispy. Remove from pan, crumble and set aside, reserving at least 2 tbsp. of the bacon grease.
- Cook the onions in the bacon grease over medium heat until softened and starting to brown, about 5 to 8 minutes.
- Add vinegar, water, sugar, salt, pepper, celery seeds and mustard. Bring to a boil.
- Add potatoes, parsley and half of the crumbled bacon. Toss to coat the potatoes and evenly heat everything through, then transfer to a serving dish.
- Sprinkle with remaining crumbled bacon and chopped parsley. Serve warm.
Prep and cooking time: 45 minutes
Serves: 6 with a main entrée item
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