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German Potato Salad

The potatoes cook in sugar water with the bacon fat dressing – totally different from the mayo version everyone's used to.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

Ingredients

What You Need

  • 10 slices bacon chopped into 1/2-inch pieces
  • 2.5 pounds small red potatoes unpeeled, sliced 1/4 inch thick
  • 3 cups water
  • 2 tablespoons granulated sugar + 1 tsp
  • 1 teaspoon celery seeds
  • Sea salt and black pepper
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons whole-grain mustard
  • 4 scallions thinly sliced
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons finely chopped sweet green vinegar peppers optional

Instructions

  • Cook bacon pieces in a 12-inch nonstick skillet over medium heat for 5-7 minutes until crispy.
  • Remove bacon to a paper towel-lined plate.
  • Measure bacon fat and add to 1/4 cup total with oil if needed, or pour off excess.
  • Add potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt to the same skillet.
  • Bring to a boil over high heat and cook 15 minutes, stirring occasionally, until fork-tender.
  • Continue cooking 3-5 minutes until liquid reduces to a syrupy glaze.
  • Transfer potatoes and liquid to a large bowl.
  • Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon sugar.
  • Whisk in the reserved bacon fat until smooth.
  • Pour dressing over warm potatoes and stir.
  • Let sit 15 minutes.
  • Add scallions, parsley, vinegar peppers if using, and bacon.
  • Stir firmly about 20 times to rough up some potato edges.
  • Serve warm.

Notes

Red potatoes hold their shape better than russets. Vinegar peppers add sweet-tangy crunch if available.
Tried this recipe?Leave a comment below & let me know!