Bacon-filled hot german potato salad

Bacon-filled hot german potato salad

Bacon-filled hot german potato salad

ingredients

• 2.5-lbs. medium red potatoes, quartered
• 1 tablespoon salt, divided
• 1/2-lb. bacon, diced
• 1 heaping cup diced onion
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon coarse ground Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

instructions

• Place the quartered potatoes in a large pot and fill with enough water to just cover them. Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain, and set aside to cool slightly. When they are still warm but can be easily handled, slice into bite size chunks.
• While the potatoes are cooking, place the diced bacon in a large skillet over medium-high heat. Fry until browned and crisp. Then remove to a bowl and set aside, leaving the rendered bacon fat in the pan.
• Add the diced onions to the pan, and cooke over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the pan. Bring to a boil.
• Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
• Transfer to a serving dish and serve hot (but warm and cold are fine, too).
• Full recipe>>  Bacon-filled hot german potato salad
•