Potato Salad (German Münchner Kartoffelsalat)

This old fashioned potato salad recipe hails from Munich. It is dressed with a dijon vinegar dressing and can be served either hot or cold.

2 lbs red potatoes, diced
1 lb bacon, diced
1 red onion, diced
¼ cup white vinegar
¼ cup extra-virgin olive oil
2 Tbsp. raw sugar
1 Tbsp. Dijon mustard
1 tsp. sea salt
½ tsp. black pepper, freshly ground
¼ cup fresh parsley, chopped

Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10-12 minutes. Drain potatoes and place in a large mixing bowl.

Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8-10 minutes. Remove bacon from grease and set aside, leaving grease in pan.

Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt and pepper until heated through, 1-2 minutes.

Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.

Makes 4-6 servings.