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A potato salad that can be served warm or cold

May 1, 2019

I have a lot of German ancestry. But my recipe for German potato salad isn’t an old family recipe, it’s one that I’ve pieced together after having it a number of different times and wanting the best parts from the ones I’ve tried and liked. It’s what I typically do when I cook. I combine what I enjoy and add things here and there to come up with my own special mix.

When it comes to side dishes, I want something that really makes the meal special, and this tangy and slightly sweet potato salad is just that. It is a delicious mixture of potatoes, bacon, and onions tossed in a dressing that combines vinegar, sugar, and Dijon mustard. It can be served warm or cold. But around my house, it’s usually gone before it has time to chill.

Belle’s German Potato Salad

2 pounds red potatoes, cut into 1-inch chunks

1 pound bacon diced

1 red onion diced

1/4 cup white vinegar

1/4 cup olive oil

2 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh parsley

Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.

Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.

Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.

Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve warm, or chill.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.