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Warm German Potato Salad

Unlike traditional potato salad in the South, the German make theirs using vinegar and bacon bits. It's also served warm. Enjoy this with brats and a cold Texas beer.
  • 8 medium baking potatoes (russets), peeled
  • 1/2 cup apple cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons salt (divided)
  • 10 slices bacon
  • 1/4 cup bacon drippings
  • 3/4 cup finely chopped onion
  • freshly ground black pepper, to taste
Peel the potatoes and cook in salted water (1 teaspoon salt) just until they can be easily pierced with a fork. Drain. When potatoes are cool enough to handle, cut into bite-size pieces.

Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.

In a large skillet, fry the bacon until crisp; remove and crumble. Drain bacon drippings from the skillet reserving 1/4 cup. Return 1/4 cup bacon drippings to skillet, and sauté the chopped onion just until softened. Add the vinegar mixture to the skillet and bring to a boil. Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.

Prep time: 30 minutes; Cooking time: 45 minutes; Total time: 1 hour 15 minutes

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Note: This recipe makes about 8 generous servings. However, in the unlikely event you have any left over, it's great, served cold, the next day.

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