This is my friend Pecos Diningguide‘s recipe For German Potato Salad, yum! Joanna Stringer Goff
Just for you 🙂 My original recipe for warm German potato salad, which I got from my Grandmother “Oma Schreiter”:
6 big potatoes, peeled and cubed (if you have small potatos, you can slice them, too
1 cup of good red wine vinegar
half a package of good peppered bacon, cut in cubes
half a package of good peppered bacon, cut in cubes
1 yellow onion (finely chopped)
salt and pepper to taste
boil the peeled and cubed potatos until they are done, but still firm in plenty water and a big pot. Drain the pot, and keep the potatoes in the pot with the lid on (so they stay warm). If you are in a cold region – my grandmother would keep the pot warm by putting it under a feather bed of her favorite grandchild 😉
At the same time render the bacon (fry until the fat is completely liquid and the bacon meat is nice and brown)
Carefully mix under the chopped onion with the vinegar and pour over drained potatoes and mix gentle, but thoroughly.
At the very last moment, mix in all the bacon grease and crunchy bacon bits. Very carefully, so the potatoes do not get too mushy.
Taste and add more vinegar, salt and pepper (depending how tart and seasoned you like it).
Move the warm potato salad to a pretty bowl and serve.
(if you have left over it heats well in the microwave, just a minute or two makes it warm again).
Have a wonderful Thanksgiving, friends!
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Pecos Diningguide Glad you enjoyed it, Joanna. I serve it with sausages (of course lol), but also with pork chops. As a vegetable on the side I like red beets.
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