The Week of Octoberfest
German Potato Salad (Serves 4 - 6)
4 medium, Idaho potatoes
1 tablespoon salt
4 slices bacon
1 small onion, finely chopped
1/4 cup cider vinegar
2 tablespoons water
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Place the potatoes into a pot, and cover with water. Add 1 tablespoon of salt. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool, then peel and slice into inch rounds.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside, reserving the bacon grease.
Combine the chopped onion with the vinegar and water in a saucepan. Bring to a boil and cook for 3 - 5 minutes until the onion is translucent. Pour into a mixing bowl and whisk in the bacon grease, salad oil, sugar, salt and pepper. Add the potato slices, tossing to coat with the dressing.
Crumble the crisp bacon and sprinkle over the potato salad with the chopped parsley. Adjust the seasoning and serve