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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of those true German recipes. My dear MIL is a true German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side. Ingredients:
4 medium white potatoes (cooked) |
1/2 cup onion, chopped |
1 tablespoon butter |
1/4 cup water |
2 beef bouillon cubes |
1/4 cup vegetable oil |
1/4 cup vinegar |
salt & pepper |
3 slices bacon (cooked and crumbled) |
Directions:
1. Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
2. Sauté onion in water and butter till high simmer.
3. Add bouillon cubes. Set aside to cool.
4. Peel cooled potatoes and slice into circles about 1/8-inch thick.
5. Put potatoes in casserole dish.
6. Drizzle oil and vinegar over top of potatoes.
7. Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
8. Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
9. Serve cold or bring to room temperature.
10. Mix all together before serving.
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