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.
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
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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