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.


        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.


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.

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.

Food:Hot Potato Salad/Warmer Kartoffelsalat

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