German Potato Salad Recipe Bacon

Authentic, EASY German Potato Salad with Bacon

WebMay 21, 2019 · Instructions. Add the potatoes to a large pot covered with cold water and bring to a boil and cook for an additional 12-15 minutes …

Rating: 5/5(6)
1. Add the potatoes to a large pot covered with cold water and bring to a boil and cook for an additional 12-15 minutes or until you can easily pierce the potato with a small knife.
2. In a large skillet cook the bacon on medium heat until crispy, then remove.
3. Discard all but 4 tablespoons of bacon fat, then add the onion to the remaining bacon fat in the pan and cook on medium heat until it just starts to brown, about 4-5 minutes, stirring occasionally.
4. Add in the vinegar, water, sugar, salt, celery seed and pepper and stir together until the mixture is boiling and the sugar is dissolved.

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Authentic German Potato Salad Allrecipes

Web4 days ago · Fry the bacon in a skillet, then cook the onion in the bacon grease. Add the vinegar, sugar, water, salt, and pepper and bring to a …

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. 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. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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BaconFilled Hot German Potato Salad Recipe

WebMay 16, 2019 · Add the diced onions to the pan, and cook over medium heat until they turn translucent and start to brown. Add the vinegar, …

Rating: 4.5/5(151)
1. Place the quartered potatoes in a large pot and fill with enough water to just cover them. Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain, and set aside to cool slightly. When they are still warm but can be easily handled, slice into bite size chunks.
2. While the potatoes are cooking, place the diced bacon in a large skillet over medium-high heat. Fry until browned and crisp. Then remove to a bowl and set aside, leaving the rendered bacon fat in the pan.
3. Add the diced onions to the pan, and cooke over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the pan. Bring to a boil.
4. Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.

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