Authentic German Potato Salad Recipe: A Classic Guide

INGREDIENTS

2‑1/2 pounds red potatoes 1/4 pound bacon, cut into small pieces 1/2 medium onion, finely chopped 1/2 cup cider vinegar 1/4 cup water 1 tablespoon plus 1 teaspoon sugar 1 teaspoon salt 1 teaspoon brown mustard seeds 1 teaspoon mustard 2 tablespoons finely chopped fresh parsley 1 teaspoon paprika

PREPARATION:

1. Place potatoes in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 20 to 30 minutes or until potatoes are fork-tender. Drain. Let potatoes cool. Peel potatoes and cut into 1/4-inch pieces; set aside.
2. Cook bacon in medium skillet over medium heat until crisp. Remove with slotted spoon. Crumble into small bowl; set aside.
3. Cook and stir onion in 3 tablespoons bacon drippings until tender.
4. Combine vinegar, water, sugar, salt, mustard seeds and mustard in large bowl. Add potatoes and bacon; toss until well coated. Garnish with parsley. Sprinkle with paprika. Serve hot or cold.

Note This salad contains no eggs or mayonnaise and will keep well for picnics and other outdoor meals. This recipe appears in: European