German Potato Salad

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A new recipe! I don’t think I’ve ever tried to make something quite like this before, and I’m glad I tried this out. This recipe turned out better than I had hoped, and I certainly won’t hesitate to make it again.

I adapted my recipe below from a recipe by Angela Louise Miller that I found here on AllRecipes.com. It makes 2 – 3 servings.

Ingredients

  • 3 cups diced potatoes
  • 4 slices of bacon
  • 1 small onion, minced
  • 2 minced leaves of kale OR 1 Tablespoon of minced fresh parsley (I used kale.)
  • 1/4 cup apple cider vinegar (or white vinegar)
  • 2 Tablespoons water
  • 2 Tablespoons of brown mustard
  • 1 – 2 Tablespoons sugar*
  • 1 teaspoon and 1/2 teaspoon of salt, separately
  • ground black pepper

    • *I made two versions of this dish over here in the Streit Test Kitchen, and there was a mixed opinion about the optimal amount of sugar. I liked it better with 1 Tbsp of sugar; Meave preferred two. You make the call.

    Directions

    1) Wash your potatoes and chop them into bite-size pieces. Put ’em in a saucepan.

    Taters in pan

    2) Cover the potatoes with water, add 1 teaspoon of salt, and put them on heat. Once the water boils, turn down the heat and let the potatoes simmer. They’re done when you can easily pierce one of the larger pieces with a fork — perhaps 20 minutes. When your potatoes are cooked, drain them and set them aside.

    3) While your potatoes heat up, mince your onion and kale (or parsley).

    4) Next, you’ll prepare the components of your “sauce”: In a measuring cup or small bowl, mix together the water, vinegar, mustard, sugar, the other 1/2 teaspoon of salt, and several grinds of black pepper.

    5) Bacon time! Put a large skillet on medium heat and fry your bacon in it. Depending on your stove, how crispy you like your bacon, etc. it might take 5-6 minutes per side to cook the bacon.

    6) When your bacon is cooked, set it aside to drain on a paper towel — but leave the bacon grease in the skillet. Now, add the onion and kale to the skillet and sauté them in the bacon grease until the onion turns translucent. (If you’re using parsley, don’t add it yet — wait until you add the potatoes to the skillet.)

    7) Once the onions have turned translucent or browned a bit, add the sauce and bring it to a boil. Now add the potatoes (and the parsley, if you’re using it). Then crumble in half of the bacon (2 slices). Stir everything together and turn off the heat. Transfer to a serving dish and crumble the other 2 slices of bacon over top of everything. Wheeee!

    Shown here served with bratwurst and a raw beet slaw:

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