This version of a German Potato Salad is made with bacon and shallots and served warm, preferably with brats or schnitzel. It’s also good with any version of that magical animal that gives us ham, pork and bacon. Leftovers (if there are any) are good warmed up in a little butter in the morning to go with your ham and eggs. It’s a food from my childhood that always makes me and everyone in my family happy when I make it!
PrintGerman Potato Salad with Bacon
Warm potato salad with bacon and shallots
Ingredients
2 1/2 lbs of yukon gold potatoes
2 slices of bacon
2 large shallots, peeled and diced
1/4 C white wine vinegar
2 T water
3 T white sugar
1 t salt
few grinds from the pepper mill
1 t dried parsley
Instructions
Boil potatoes whole until easily pierced with a fork, about 20 minutes
Drain and let cool until you can handle them, then peel and cube
Cook bacon in a skillet until brown and crisp, about 10 minutes
Remove bacon from pan and add shallots, cook for a few minutes until they soften
Add vinegar, water, sugar, salt and pepper to the pan
Add potatoes and crumbled bacon to the pan
Mix thoroughly
no celery seeds? I grew up on a recipe that has them.
Hi Vel,
I don’t use them in this recipe, but I bet a little sprinkle of celery seeds would be really good! I’ll try that next time I make it.
RMW