Rule #42: Food memories are the best memories.
German Potato Salad has to be one of the ultimate comfort foods. It’s also one of the biggest food memories that I have from growing up. I honestly couldn’t tell you what we’d usually serve these with because I was always so stinking excited about these potatoes! The crispy bacon, the fluffy potatoes, and the zippy vinegar! Oh my, oh my.
First, we crisp some bacon until it’s browned. Remove the bacon to a paper towel lined plate and keep that yummy bacon grease!
Make sure you chop your potatoes and onions before you start cooking. Nothing worse than perfectly good bacon grease that gets burned!
Sauté the onion and potatoes in the bacon grease until they’re browned and softened (about 18 minutes). Partially cover the pan and stir occasionally.
When they’re cooked, the potatoes will give off a wonderful, starchy texture!
Now we throw in some chopped parsley and some salt and peppah!
Give it all a stir.
Then add in a bit of red wine vinegar.
Sprinkle the reserved bacon on top plus some more chopped parsley. That’s it! German Potato Salad 101.
Pardon me while I go drool.
German Potato Salad
3 slices bacon, chopped
2 lbs. yellow potatoes (peel on or off – your choice), cut into just over bite-sized pieces
1 yellow onion, diced
¼ cup fresh flat-leaf parsley, minced
¾ tsp. Kosher salt
½ tsp. freshly ground black pepper
2 tsp. red wine vinegar
In a large Dutch oven or skillet, brown the bacon over medium-high heat. Remove with a slotted spoon to a paper towel lined plate. Add the potatoes and onions to the bacon grease. Partially cover the pan and sauté until onions are tender and potatoes have begun to crisp, stirring occasionally and scraping the bottom of the pan (about 18 minutes).
Add the parsley, salt, and pepper; stir to combine. Be sure to continue to scrape the bottom of the pan to get all the yummy brown bits. Add the red vinegar towards the end when the potatoes are crisp on the outside and tender on the inside. Cook an additional minute.
Garnish with parsley.