German Potato Salad
Makes 6 to 8 servings
Culinara: The United States – A Culinary Discovery
16 B-Red Potatoes
1 lb smoky bacon, diced
¾ c. cider vinegar
½ c. sugar
1 lg. onion, diced
2 tsp. vegetable oil
2 tsp. minced fresh parsley
Salt and Pepper for flavor
Boil potatoes in their jackets until tender. When cool enough to handle, peel and slice. Saute the onions until they are translucent. Fry the Bacon until crisp, and reserve ¾ c. of bacon fat. Transfer the fat to a medium as sauce pan and add the vinegar, sugar, and oil. Heat to a boil, stirring until the sugar is dissolved.
Add the bacon and onions to the potatoes, and pour the dressing over them, then add the remaining ingredients and season for flavor. Serve warm.
If needed for the following day: Cover and refrigerate overnight. Re-heat covered in a 325° F. oven for 35 minutes.
