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Snappy German Potato Salad

This German potato salad has an abundant flavor and a tantalizing aromatic element. You can make it any time because it’s not fancy. Take some to your next potluck. But make a double batch. It won’t last long.
Psst: Bacon lovers. You’ll get a heaping fix of bacon in this dish. If you’re really craving meat, fry up some brats and slice them, adding them after the potatoes.
Some people make their German potato salad with mayonnaise, eggs, pickles, and mustard. This is NOT that dish. Our recipe uses vinegar, potatoes, and lots of bacon to make the perfect sauce. It’s safe to say there are many people who tweak their recipes, and we’re no exception.

Ingredients

  • 3 cups halved baby potatoes
  • 6 slices bacon (try smoked!) **
  • 1 small white onion, diced
  • ¼ cup white vinegar ***
  • ¼ cup sugar ***
  • 1 tbsp mustard seed
  • 1 tbsp celery seed
  • 1 tsp salt
  • Scant fresh ground black pepper
  • Green onions, chopped (garnish)
  • Make a little extra as a topping
  • You may find the mix too tart or too sweet, so this is just a suggestion

Instructions

  • Using a large pot, cover the potatoes and boil them until fork tender (about 10 minutes)
  • Drain
  • Fry the bacon until crispy (10-12 minutes) in a deep skillet. Retain the grease
  • Drain the bacon on paper towels
  • When it’s cool enough, crumble the bacon and return it to the skillet.
  • Cook the onion in the retained grease until it’s lightly browned.
  • Add all the other ingredients, but the potatoes to the mix
  • Bring to a boil.
  • Cook until everything is heated through.
  • It’s ready to serve