German Potato Salad
Ten to Twelve red or Yukon gold potatoes
One pound of regular or thick sliced bacon
Ten to twelve tablespoon apple cider vinegar
1/2 cup bacon fat
1/2 cup chopped fresh parsley
One chopped vidalla onion or six chopped scallions
One tablespoon honey
One teaspoon salt
One teaspoon ground black pepper
Three ounces of crumbled blue cheese.
Put the washed potatoes in a pot of cold water with one tablespoon of salt.
Bring to a rolling boil and then cook for about 15 to 20 minutes.
Fry the bacon in a big skillet till it is brown and crisp.
Drain on a paper towel.
Save 1/2 cup of the bacon fat in the pan for the dressing.
Add ten tablespoons of the vinegar, honey, salt and pepper to the bacon fat and cook till everything is mixed well.
Drain the potatoes and make sure they are dry.
Cut them into cubes and put them in a bowl while they are still warm with the onions and crumbled bacon.
Add the bacon dressing and toss.
Add the blue cheese and parsley.
Toss gently so the potatoes don’t smash.
Add the remaining vinegar on top of the potatoes.
I don’t peel my potatoes that is why the red or Yukon gold are so nice to use.
You can garnish with grape tomatoes or pepperoncini peppers.
This is great with anything.