German Potato Salad
Serves 4 to 6
This is my Pennsylvania Dutch family's version of German potato salad. The first time I made this recipe for friends in North Carolina, I was uncertain what the reaction would be. Well, my southern acquaintances love it as much as folks in PA Dutch country.
- 2 pounds white potatoes, about 6 medium
- 1 cup chopped onions
- 1/2 teaspoon celery seed
- Salt and pepper to taste
- 1/2 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 3 tablespoons water
- 1 large egg, beaten
- 6 slices bacon, diced
- 2 tablespoons minced parsley
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Cook potatoes in lightly salted water until fork tender. Peel and slice thin or cut in small cubes. Place in a large bowl; add onions, celery seed, salt, pepper and mix lightly. Keep warm. Meanwhile, brown bacon in a small saucepan. Remove bacon from pan, reserving grease.
To make dressing, add vinegar, sugar and water to bacon grease and heat to simmering. Remove from heat and very slowly add to beaten egg, beating constantly. Pour over potatoes. Add diced bacon and parsley. Toss gently to combine. This is best served warm but is also good at room temperature.
Notes: If you have a concern that the egg will not reach a safe temperature when mixed with the hot liquids, use a pasteurized egg.