German - International Food Week: German Potato Salad


  • 2 lbs. small red potatoes
  • 5 slices bacon, cut crosswise into
  • 1/4-inch strips (about 1/4 pound)
  • 1 medium onion, chopped
  • 1/2 tsp. sugar
  • 2 Tbsp. vinegar
  • 1 1/2 Tbsp. chopped fresh parsley leaves plus extra for garnish

  • Directions

    1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 15 minutes.

    2. While potatoes are cooking, in a medium heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.

    3. Drain potatoes and let stand until cool enough to handle. Slice potatoes and in a bowl combine with bacon. Keep mixture warm, covered.

    4. Pour off all but 2 Tbsp. fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar and 1 Tbsp. vinegar, and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 Tbsp. vinegar, tossing gently, and season with salt and pepper.

    5. Serve potato salad warm or at room temperature, garnished with parsley.