German Potato Salad

Ingredients

2 pounds red potatoes, halved if smaller or quartered if larger
Salt
8 slices bacon, cut into 1⁄2-inch pieces
1 onion, chopped fine
1⁄2 teaspoon sugar
1⁄2 cup white vinegar
1 tablespoon whole grain mustard
1⁄4 teaspoon pepper
1⁄4 cup chopped fresh parsley

Instructions

Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1⁄2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.
While potatoes are simmering, cook bacon in 12-inch skillet over medium heat, stirring occasionally, until brown and crisp, 5 to 7 minutes. With slotted spoon, transfer bacon to paper towel–lined plate; pour off all but 1⁄4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve. (Potato salad can be refrigerated for up to 1 day.)

German Potato Salad

Ingredients

Instructions

Tags

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