Description

This German potato salad originated in Southern German. It's healthier than traditional American potato salad since it has no mayonnaise, but is prepared with white vinegar and mustard. Serve it while still warm or cold.

Ingredients

• 2 lb. red potatoes, diced
• salt, for water
• 1 lb. bacon, diced
• 1 red onion, diced
• 1/4 c. white vinegar
• 1/4 c. olive oil
• 2 T. sugar
• 1 T. Dijon mustard
• 1 t. salt
• 1/2 t. pepper
• 1/4 c. chopped fresh parsley

Steps

1. Bring a large pot of well salted water to a boil. Add in diced potatoes; boil until tender, about 10 - 12 minutes. Drain potatoes; place in a large mixing bowl.
2. Meanwhile, add bacon to a large, cold skillet; heat over medium heat; cook until crisp, about 8 - 10 minutes. Transfer bacon to a paper towel lined plate, leaving grease in pan. Set bacon aside.
3. Add red onion to bacon grease; cook 5 minutes or until onions are soft. Stir in vinegar, olive oil, sugar, mustard, salt and pepper until heated through, 1 - 2 minutes; pour over cooked potatoes. Toss with bacon and parsley.