German Potato Salad
This recipe came from my great-great grandmother, who was born in Alsace Lorraine. The version here is a little different from the way it appears in my book, Cherries in Winter: My Family’s Recipe for Hope in Hard Times; apparently my ancestors liked the dressing really sweet, but I found I needed less than a quarter cup of sugar. Play around with it to see what you like best. Also, they put the onions in at the end to let the potatoes steam them through, but I like cooking them with the bacon to bring out their more subtle flavor.
Boil diced potatoes in lightly salted water until fork-tender. Drain and set aside in a bowl. Cut bacon into small pieces and brown lightly in frying pan over medium heat. Add onions and cook until bacon is browned and onions are golden, about 5 minutes. Mix 3 tablespoons sugar in diluted vinegar and taste; add more sugar if you like a sweeter dressing. Add vinegar and sugar to pan and stir until liquid is heated. Add mixture to diced potatoes and toss gently. Garnish with a few leaves of chopped parsley, if desired, and serve warm.
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