German Potato Salad


We all love German Potato Salad! Different from traditional American Potato Salad, German Potato Salad has a vinegar based sauce instead of a mayo based sauce. It also can be served warm and with bacon.  

 




Ingredients:

3 cups peeled potatoes (I used a mixture of white and sweet potatoes)
4 slices cooked bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
1 tablespoon white cane sugar
1 teaspoon salt
1/8 teaspoonground black pepper
1 tablespoon chopped fresh parsley

Directions:

Cook the peeled potatoes in boiling water for about 10 minutes or until easily pierced with a fork. Drain, let cool and then slice.
Pan fry the bacon.  Remove from bacon from the pan.  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. Chop bacon and add in half to the potatoes. Heat through, then transfer to a serving dish. Crumble the remaining chopped bacon over the top, and serve warm.

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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

German Potato Salad


We all love German Potato Salad! Different from traditional American Potato Salad, German Potato Salad has a vinegar based sauce instead of a mayo based sauce. It also can be served warm and with bacon.  

 




Ingredients:

3 cups peeled potatoes (I used a mixture of white and sweet potatoes)
4 slices cooked bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
1 tablespoon white cane sugar
1 teaspoon salt
1/8 teaspoonground black pepper
1 tablespoon chopped fresh parsley

Directions:

Cook the peeled potatoes in boiling water for about 10 minutes or until easily pierced with a fork. Drain, let cool and then slice.
Pan fry the bacon.  Remove from bacon from the pan.  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. Chop bacon and add in half to the potatoes. Heat through, then transfer to a serving dish. Crumble the remaining chopped bacon over the top, and serve warm.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine