Today’s Warm German Potato Salad is a South German recipe that forgoes the mayonnaise in favour of warm spuds and bacon. Ideal as a main meal or as a side with a juicy steak.
Time: 50 minutes
- 6-8 potatoes, washed and diced
- 1/3 cup white vinegar
- 5 slices bacon cut into 1/4 cubes
- 1 small onion, diced
- 2 tablespoons water
- 1 tablespoon sugar
- 2 shakes of allspice
- 1 teaspoon beef stock
- 2 teaspoons salt
- 1 teaspoon pepper
- Fresh dill, chopped
Place the potatoes into a large pot and cover with water. Bring to a boil and cook for about 10 minutes. Drain and set aside to cool.
Fry bacon in a large, deep frypan until brown and crispy, then set aside.
Add onion to frypan and cook until browned. Add in the vinegar, water, sugar, allspice, beef stock, salt and pepper. Bring to a boil and then add in the potatoes. Crumble in the bacon and cook until heated through. Garnish with fresh dill.