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German Potato Salad

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INGREDIENTS

  • 5 pounds red potatoes, washed
  • 1 medium onion, thinly sliced
  • Salt and pepper, to taste

For Sauce:

  • 1/2 pound bacon, diced
  • 2 cups water, plus 1/2 cup
  • 3/4 cup vinegar
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch

INSTRUCTIONS

  1. Add potatoes to a large saucepan or stockpot; cover with cold water. Cook over medium-high heat until potatoes are tender. Drain and cool completely.
  2. Once potatoes are cool, peel and thinly slice.
  3. In a large bowl, layer potatoes and thinly sliced onion. Sprinkle with salt and pepper. Repeat layers until potatoes are used.
  4. For the sauce, cook the bacon in a large skillet over medium heat, until crisp. 
  5. Add 2 cups of water and cook 2 to 3 minutes. 
  6. Add vinegar and sugar. Reduce heat to low and cook another 5 minutes. Adjust seasoning as needed, adding more sugar if necessary, to reach desired sweetness.
  7. In a separate bowl, combine cornstarch and the 1/2 cup of water, stirring until cornstarch dissolves. Add slurry to the bacon mixture and cook until thick and bubbly.
  8. Pour bacon mixture over potatoes. Stir gently to combine. 
  9. Serve warm.