I just had to share this absolutely mouth-watering, succulent and savory cold-weather comfort food! It is perfection defined as far as the sweet and tangy, rich and delicious flavor combinations. The baby red potatoes melt in your mouth just as the salty bacon flavor crisps between your teeth. It will definitely have you coming back for more, so consider doubling the recipe!
Both sides of may family are German, very German. So, for this recipe, I had to choose authenticity over health consciousness and use real bacon grease… Try it before you judge it and you’ll be licking your lips and saying a hearty, “Yum!” To be as healthy as possible while also sticking to tradition, I did choose nitrate-free smoked bacon.
This is a somewhat uncommon dish in many of today’s culinary circles, so I would love to hear your reaction if you try it for the first time or in comparison to your family’s version of the recipe. This is a comfort food worth inheriting and passing on as part of your traditions!
- 4 cups diced red potatoes
- ½ to 1 pound of bacon
- 1 small yellow or white onion
- 1/4 cup cider vinegar (may substitute white vinegar)
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoons chopped fresh parsley (or 2 teaspoons parsley flakes)
- Peel and dice the potatoes into bite sized pieces.
- Place the potatoes into a pot and fill with enough water to cover.
- Bring to a boil and cook for about 10 minutes, or until easily pierced with a fork but firm enough to not fall apart. Drain, return to pot and set aside.
- Use a pair of kitchen scissors or a knife and cut the bacon crosswise into small pieces.
- Place the bacon pieces in a large deep skillet over a medium-high heat. Fry until browned and crisp, stirring to separate the pieces as they cook.
- Remove the bacon from the pan and set aside.
- Finely chop or julienne the onion and add the onion to the warm bacon grease in the skillet. (You may remove part of the bacon grease if needed, since only about 1/4 cup is necessary.) Cook over medium heat until browned.
- Add the vinegar, water, sugar, salt and pepper to the skillet and stir as you bring the mixture to a boil.
- Turn off the burner, crumble in half of the bacon and stir in the parsley to the dressing.
- Pour the dressing over the potatoes and stir well while heating over medium heat. Finally, transfer the salad to a serving dish and crumble the rest of the bacon over top.