GERMAN POTATO SALAD
LYNDA ZAMMARCHI
ingredients
- 2 pounds potatoes (baking, red or Yukon gold)
- 6 slices raw bacon, chopped
- 1 cup diced red or yellow onions
- Freshly ground black pepper
- 1/4 - 1/3 cup apple cider and white vinegar mixed
- 1-2 Tbs whole grain mustard - optional
- 3-4 hard boiled eggs, sliced
- 1/3 – 1/2 cups diced celery
- 1/4 cup chopped green onions
- 2 tablespoons minced flat-leaf parsley - optional
- Drizzle vegetable or olive oil, or splash of vinaigrette to taste (1-2 Tbs)
directions
- 1
At a medium boil cook the potatoes until tender taking care not to over cook, about 15 minutes. Drain well, peel and slice. Keep warm.
- 2
While potatoes cook, in a sauté pan over medium heat, fry the bacon until crispy. Remove bacon from pan and add onions to the bacon fat. Season with black pepper and sauté for 1 minute. Remove pan from the heat, or keep at warm at lowest heat making sure not to over brown.
- 3
In a large mixing bowl, combine the cooked warm potatoes and vinegar to taste. Add the crispy bacon, onions with warm fat, mustard, eggs, green onions and parsley. Season with salt and pepper. Add oil or vinaigrette as needed and to taste.
Source: LYNDA ZAMMARCHI
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