When I was growing up, German Potato Salad was often served at family get togethers. As a kid, I didn't like it as much as the average mayonnaise-mustard laden variety. My palate has changed, and I thought I'd try and make it as a side dish with brats and sauerkraut. I discovered a few recipes from distant relatives, however, this one from Savoring the Seasons of the Northern Heartland, by Beth Dooley and Lucia Watson (copyright 1994) one me over.
German Potato Salad
Adapted from Savoring the Seasons of the Northern Heartland, by Beth Dooley and Lucia Watson
2 1/2 lbs. boiling potatoes
4 strips of bacon (use the real stuff)
1 cup peeled, sliced red onions
2 Tbsp. cider vinegar
2 Tbsp. chopped fresh parsley
salt and freshly ground pepper
Cut potatoes and place into saucepan with salted water. Bring to a boil. Reduce heat and boil, partially covered, until tender (about 10-15 minutes). Drain.
Meanwhile, fry the bacon in a skillet until crisp. Remove bacon, reserving fat in skillet, and drain on paper towel. Crumble bacon when cooled. Saute onions in fat until they are golden. Add the cider vinegar and the potatoes to the skillet and toss. Turn off heat, add bacon and parsley. Salt and pepper to taste.
This salad can be served warm or at room temperature and is a perfect side dish for brats, grilled meat, chicken, or pork.