This German potato salad recipe is probably the most famous and favorite of all variations of potato salad. The main ingredient difference is the addition of the crispy bacon.
This recipe also calls for more vinegar than the traditional potato salad recipes, and really should be served warm. A side dish that's both sweet and tangy, it's great for the colder months, perhaps for an Oktoberfest of your own.
1 pound bacon
2 medium onions, chopped
3/4 cup sugar
1 Tablespoon salt
2 teaspoons celery seed
1/2 teaspoon pepper
1 cup vinegar
1/2 cup water
12 cups potatoes, cooked and diced
1. Cook bacon until crisp; drain (reserving 1/2 cup fat), and crumble.
2. Cook onion in fat until just tender. Blend in sugar, salt, celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly.
3. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
4. Garnish with parsley. Can be served warm or chilled. Serves 16.
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