Traditional German Potato Salad
Makes 6 to 8 servings
|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||tablespoon plus 1 teaspoon sugar|
|1||teaspoon brown mustard seeds|
|2||tablespoons finely chopped fresh parsley|
- 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.
- Cook bacon in medium skillet over medium heat until crisp. Remove with slotted spoon. Crumble into small bowl; set aside.
- Cook and stir onion in 3 tablespoons bacon drippings until tender.
- 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.
This salad contains no eggs or mayonnaise and will keep well for picnics and other outdoor meals.
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