German Potato Salad (Bavarian Kartoffelsalat) is a popular variation which is generally served warm. It is typically more sour in taste and contains pork or bacon. Potato salad from northern Germany, however, is generally based on mayonnaise and quite similar to its US counterpart.
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
4 slices bacon
1 small onion, chopped
1/4 cup vinegar
2 tbsp. water
3 tbsp. sugar
1 tsp. salt
3 cups cooked potatoes, chopped
ground black pepper
parsley
Directions:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon fat, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm. This German Potato Salad can be served warm or chilled, but you taste the bacon a bit more when it’s chilled.