Both my mom’s parents were first generation Americans. Both sets of her grandparents emigrated here from Germany in the 1880s.
The only kind of potato salad we ever had as kids was German potato salad. It was one of the few non-Southern foods my father truly loved. If it had been up to him, my mom could have made it several times a week.
SCHOOLBEE123 had this to say about this recipe when she shared it with allrecipes.com, “This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!”
My family would have agreed with her.
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 tablespoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned.
- Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil; add the potatoes and parsley.
- Crumble in half of the bacon. Heat through, then transfer to a serving dish.
- Crumble the remaining bacon over the top, and serve warm.