We only got this treat twice a year growing up. 4th of July and Christmas. Mom claims it is authentic. Has no sugar in it. I can't abide sugar in my GPS.
5 lbs potatoes boiled then skinned
1 dozen eggs boiled then peeled
1 lb bacon diced and fried crisp
1 onion diced and sauted in with the undrainded crisp bacon
Apple cider vinegar (about 1/3 cup) added to the bacon/onions in a hot pan
Mix it all up
German Potato Salad
2 lbs unpeeled potatoes
6 slices of bacon cut in small pieces
½ cup chopped onion
2 tsp sugar
2 tsp salt
¼ tsp pepper
¼ cup cider vinegar
¼ cup red wine vinegar
1 or 2 Tbl balsamic vinegar - optional
• Boil potatoes until fork tender (20-30 min)
• Drain potatoes and cool slightly. Peel and cut potatoes into cubes about an inch big.
• Cook bacon in skillet over medium heat until crisp. Remove from skillet and drain on paper towels.
• Cook onion in the bacon drippings, add sugar, salt and pepper and cook until carmelized and tender.
• Stir in vinegars.
• Stir in potatoes.
• Crumble bacon into pan
• Keep the heat low until you are ready to serve so the potatoes don’t burn.
Taste it after about 10 mins and add more seasoning or vinegar to your taste.
Optional: a dash of celery seed.
I use Bobby Flay's..LOVE it...
8 servings Ingredients
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently