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Chef Don's
Favorite Salads and Dressing Recipes
German Potato Salad
Serves 6-8
2-1/2 lbs. Red Potatoes
1/4 lb. Bacon, chopped
1/2 Medium Onion, chopped
1/2 cup Cider Vinegar
1/4 cup Water
1 Tbs. Sugar
1
tsp. Mustard Seeds
1 tsp. Prepared Mustard
2 Tbsp. Parsley, chopped
1 tsp. Paprika
Salt and Pepper to taste
Place
potatoes in large saucepan. Add enough water to cover. Bring to a boil
over high heat. Reduce heat and simmer, uncovered, 20 to 30 minutes or
until potatoes are fork-tender. Drain. Let potatoes cool. Peel potatoes
and cut into 1/4-inch pieces; set aside. Cook bacon in medium skillet
over medium heat until crisp. Remove with slotted spoon. Crumble into
small bowl; set aside. Cook and stir onion in 3 tablespoons bacon
drippings until tender. Combine vinegar, water, sugar, salt, mustard
seeds and mustard in large bowl. Add potatoes and bacon; toss until
well coated. Garnish with parsley. Sprinkle with paprika. Serve hot or
cold.
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