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
  1. 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.
  2. Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.
  3. 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.
  4. Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.

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.

Ready in: 4 Hrs

Recipe editor Patricia Mitchell