Patter Fam Sauces

German Potato Salad 

Serves 12
4 pounds baby red potatoes
3/4 pound thick-cut bacon
3/4 cup finely chopped red onion
3-4 green onion thinly sliced
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1 tsp. black pepper
¼ cup olive oil
2 tablespoons minced chives, for garnish

Cook the potatoes in enough water to cover them at least 2 inches. Season the water with salt to taste and bring to boil over medium high heat. Cook for 15 minutes or until the potatoes are tender. Remove and drain.

Dice semi-frozen bacon into small pieces. Cook in a skillet over medium high heat until crisp. Remove with a slotted spoon to a paper towel leaving the bacon fat behind. Saute the red onion over medium heat in the bacon fat until soft and translucent about 3-5 minutes.

Add the vinegar, sugar, mustard, salt and pepper and cook until heated through and bubbly, about 2 minutes. Whisk in the olive oil. Add the potatoes to the skillet and toss to coat evenly.

Top with bacon and chives and serve warm.









Written by Joyce Peters — September 03, 2016

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