Page 9 - OCT2019 Digital Edition full

German Potato Salad Ingredients: 3 cups Russet potatoes diced, peeled 5 slices bacon chopped 1/2 cup onions diced 1/4 cup white vinegar 2 tbsp water 2 tbsp white sugar 1 tsp salt 1/8 tsp ground black pepper 1 tbsp fresh parsley chopped Directions: Place the potatoes into a medium sized pot, and fill with enough water to cover. Bring to a boil, and cook for about 12-15 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Cook the bacon in a large frying pan over medium-high heat until it is browned and crisp. Transfer the the bacon from the pan to a paper towel lined plate and set aside. Add the onion to the bacon grease and cook over medium heat until browned. Stir in the vinegar, water, sugar, salt and pepper to combine. Bring the vinegar mixture to a boil, then add the potatoes to heat through. Transfer the potato salad to a bowl and top with the reserved bacon and parsley to serve. OCTOBER 2019 BarbecueNews.com - 9