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.
In a large, deep sauté pan, combine the oil and bacon and cook over medium heat, stirring occasionally, until golden brown and crispy and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Set aside.
While the bacon is cooking, put the potatoes in a large pot, cover with cold water by
Add the Spanish onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until lightly golden brown and soft, about 10 minutes. Increase the heat to high, add the vinegar and sugar, and cook until the sugar has dissolved, about 2 minutes. Season with 1 teaspoon salt and the pepper.
Slice the warm potatoes crosswise into
© 2019 All rights reserved. Published by Abrams Books.