Hot Potato Salad/Warmer Kartoffelsalat
Hot Potato Salad/Warmer Kartoffelsalat
For a vegetarian version of this tangy salad, leave out the bacon and fry the onion in 2 tbsp. vegetable oil.
Ingredients
– 4 to 5 medium boiling potatoes
– (1 ½ lb.), cooked with skin on
– 6 slices bacon
– ½ c. finely chopped onion
– 4 tbsp. cider vinegar
– 3 tbsp. water
– 1 tsp. sugar
– ½ tsp. salt
– ¼ tsp. freshly ground pepper
– 2 tbsp. chopped fresh parsley.
Instructions
Step 1:
Peel potatoes and slice thinly.
Step 2:
Fry bacon slowly in skillet until brown and crisp, then drain on paper towels. Leave bacon fat in skillet. Crumble bacon when cool.
Step 3:
Fry onion in bacon fat, stirring frequently, until transparent and starting to brown.
Step 4:
Stir in vinegar, water, sugar, salt, and pepper. Cook, stirring constantly, for a minute or so.
Peel potatoes and slice thinly.
Step 2:
Fry bacon slowly in skillet until brown and crisp, then drain on paper towels. Leave bacon fat in skillet. Crumble bacon when cool.
Step 3:
Fry onion in bacon fat, stirring frequently, until transparent and starting to brown.
Step 4:
Stir in vinegar, water, sugar, salt, and pepper. Cook, stirring constantly, for a minute or so.
Step 5:
Pour hot vinegar mixture over potatoes. Sprinkle in crumbled bacon. With large spoon, stir salad carefully until potato slices are coated with vinegar sauce.
Step 6:
Serve hot or at room temperature. Garnish with parsley.
