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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too. Ingredients:
2 1/2 lbs potatoes |
1/2 lb bacon |
9 tablespoons vegetable oil |
7 tablespoons cider vinegar |
2 large onions, finely chopped |
1/4 cup parsley |
paprika |
salt and pepper, to taste |
1 dash worcestershire sauce |
Directions:
1. Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
2. Fry bacon crisp and crumble.
3. Sauté onion in the bacon grease, then remove.
4. Pour out the grease, but don't wash the pan.
5. In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
6. Simmer for 5 minutes.
7. Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
8. Pour dressing on and toss.
9. Let set all day to let flavors mingle.
10. Heat in 350°F oven for about 15 minutes or until hot.
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