German Potato Salad
A quick and easy mayo-less potato salad that can be prepared in 30 minutes and is best served at room temperature.
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Instructions
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Start boiling 3 pounds of waxy potatoes, covered by 2 inches of water, until fork-tender (about 10 minutes).
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Drain potatoes and let cool for 10 minutes; then peel if desired and cut into 1/2-inch-thick slices.
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In a large skillet, cook 4 slices chopped bacon over medium heat until crisp (6-8 minutes).
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Remove bacon to a paper towel-lined plate, reserving drippings in the skillet.
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Add 1 cup chopped yellow onion to drippings and cook until tender (about 5 minutes).
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Stir in 1/2 cup water, 1/4 cup white vinegar, 2 tablespoons sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.
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Fold in the cooked bacon and sliced potatoes, stirring until coated and the sauce thickens and clings to potatoes (2-3 minutes); season with salt to taste.
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Remove from heat and sprinkle with 1 tablespoon chopped parsley before serving warm.