A bacon-studded potato salad made with a dressing of bacon fat, vinegar, seasonings and sometimes sugar. German potato salad can be served hot, cold or at room temperature.
German Potato Salad
- Complexity: easy
- 6 lrg potatoes, diced
- 8 slices bacon, diced
- 1 lrg onion, diced
- 2 tbsp of brown German mustard
- 1-2 tbsp flour, more if needed
- salt and pepper
- 2 c milk
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but not mushy, 10 - 15 minutes. Drain and chop.
Cook bacon until crispy. Remove bacon from skillet and drain on paper towel, crumble and set aside. Leave the bacon fat in the skillet.
Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until it thickens.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm or cold.