You certainly don’t have to be German to enjoy it! This Easy Skillet German Potato Salad is damn close to the best potato recipe I’ve ever made. So tasty and full of so many flavors. You can boil the potatoes and mix the dressing in advance.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1-½ pound Small red potatoes
- 4 slices Bacon
- ¼ cups apple cider vinegar
- 1-½ tbsp Sugar
- 2 tablespoons Water
- 3 tablespoons Olive oil
- 1 teaspoon Dijon Mustard
- 1 Medium sweet onion, chopped
- 2 tablespoons Fresh parsley, chopped
- Salt and pepper to taste
Preparation
In a large saucepan, boil the potatoes for 15 minutes. Run under cold running water to stop the cooking. Cut into large chunks and set aside.
Place the bacon on a cookie sheet. Bake at 375ºF for 7 minutes. Turn bacon over and cook for another 7 minutes or until crisp. Remove from cookie sheet and place on a paper towel to drain. Don’t discard the bacon grease.
In a medium bowl, whisk together vinegar, sugar, water, olive oil and Dijon mustard.
Place 2 tablespoons bacon fat in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Add the chopped potatoes and cook an additional 5 minutes or until starting to brown around the edges. Add extra bacon fat if needed to keep things from sticking to the pan. Whisk vinegar mixture and pour in 1/3 at a time, cooking 1-2 minutes after each addition.
Stir in chopped bacon and parsley. Season as desired.
