German Potato Salad

by mujigo

Potatoes, about 2 pounds or 4-6 cups, diced with peeling left on

8 slices bacon

1 onion, finely chopped

¼ cup Vinegar, (Apple Cider Vinegar works nicely)

½ cup water or chicken stock

2 Tbsp. fresh parsley, or chopped chives

Sea Salt

Freshly Cracked Pepper


In a medium saucepan, add potatoes, sprinkle with salt, cover with water, and simmer for about 20 minutes or until tender.  Drain water off, and set aside.


Add a slight amount of oil to frying pan, add bacon, cook until crispy, add onions and cook until transparent, (5-8 minutes), add water or stock, and vinegar.  Add potatoes and toss until liquid is absorbed.  Season to taste with Salt and Pepper, adding chives or parsley just before serving.


Serves 4-6