Grandma’s German Potato Salad
This recipe was submitted by user Pam Wilson.
- Idaho potatoes, not too big, enough to fill a large salad bowl
- One package good quality bacon
- 2 onions
- 1/2 green bell pepper
- 2 small cloves garlic
- Cider vinegar
- Granulated white sugar
Put whole potatoes with the skin on in large pan and boil until just tender through (I check with a wooden skewer). You don’t want them “mushy.” Drain and cover with cold water and set aside.
While potatoes are cooking, you can start making the “sauce.” Cut bacon into 3/4-inch pieces. Cut green pepper and onions into small pieces (like on pizza) and mince the garlic. Add bacon, onions, and green pepper to frying pan and sauté until tender; add garlic towards the end so it doesn’t burn.
When these ingredients are tender, do not drain bacon grease. Add vinegar to the pan until it is about 1 inch deep in the pan. Bring to a simmer and start adding sugar until mixture becomes a sweet/sour flavor. Be careful – the vinegar “fumes” can “choke” you, so stand back from the pan as you pour the vinegar.
Simmer this mixture for about 10-12 minutes until the flavors blend. Watch closely while simmering; you don’t want the mixture to burn.
Peel the potatoes and cut into bite-size pieces. Put the potatoes back in the bowl. Pour cooked mixture over potatoes and mix thoroughly and gently with two large spoons. Place mixture in metal pan and put in warm oven or gently cook in frying pan. Mix each serving to get full favors. Serve warm and enjoy! Yummy!