Oma's German Potato Salad
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 medium
Yellow Onion (diced)3 tbsps
Apple Cider Vinegar2 tbsps
Grain Mustard (whole-)1 tbsp
SugarDirections:
1
Put the potatoes in a large pot filled with cold water
2
Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes
3
Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds
4
Heat 1 tablespoon of the oil in a large saute pan over medium heat
5
Add the bacon and cook until crisp, stirring occasionally, about 10 minutes
6
With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside
7
Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest
8
Add the onions to the pan and sweat over medium heat until soft, about 6 minutes
9
Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more
10
Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan
11
Stir to combine and season with salt and pepper
12
Serve garnished with the remaining bacon, scallions and parsley