Name: German Potato Salad
Yield: Serves 4 to 6
Cuisine: German
Ingredients: 2 pounds (910 g) small Red Bliss or Yukon gold potatoes, scrubbed but not peeled; Kosher salt; Cold water; 1 cup (240 ml) distilled white vinegar; 2 Spanish onions, halved and thinly sliced; ¼ teaspoon freshly ground black pepper; ¼ cup (50 g) sugar; ¼ cup (13 g) chopped fresh dill or flat-leaf parsley leaves (optional); 4 green onions, thinly sliced; 1 tablespoon canola oil; 8 ounces (225 g) thin-sliced bacon, cut into thirds

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

There must be a German potato salad in a book called The Bacon Bible. It’s required. My version is heavier on the bacon than most—not shocking—and is pretty much just meat and potatoes. Feel free to add a large handful of blanched green beans or sautéed mushrooms, fresh dill or parsley, or even a large dollop of Dijon mustard to the dressing. It would be wunderbar.