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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Disclaimer: this is not an 'authentic' German Potato Salad! But it's good, so don't let that stop you. My mother adapted it from an old pressure cooker cookbook she had (the original recipe called for bacon, but for dietary reasons she switched it to hot dogs) and I adapted it further by removing the pressure cooker from the equation. They scare me to pieces. Ingredients:
4 hot dogs, sliced thin |
8 potatoes, peeled, medium dice (about 3/4 inch cubes) |
2 onions, thinly sliced |
5 tablespoons sugar |
4 teaspoons salt |
2 teaspoons dijon mustard |
1/2 teaspoon pepper |
2/3 cup white vinegar |
4 tablespoons water |
4 tablespoons dried parsley (use fresh if you want) |
Directions:
1. In a small container or bowl, mix together all ingredients except for hot dos, potatoes and onion. Set aside.
2. In a large pot or dutch oven, brown the hot dogs for 1-2 minutes, then add the sliced onions. When onions are translucent and limp, add potatoes and stir until combined.
3. Pour the vinegar mixture over the potatoes, cover and cook for 1/2 hour on a medium flame, stirring every 10 minutes or so depending on how heavy your pot is (some pots burn on the bottom quicker than others).
4. Potatoes are done when they can be easily pierced with a fork.
5. Can be served hot, room temperature or cold.
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