Recipe(tried): German Potato Salad

If you put vinegar on your french fries, or eat vinegar & salt potato chips, you ought to try this potato salad.

I made minor changes to a recipe I picked up recently. When I made it for our family Oktoberfest, I doubled the dressing amounts as given here for 5 lbs of potatoes, and that worked great. It looks at first as though there is WAY too much dressing, but it absorbs as the salad sits. I prefer to make it at least a day ahead to let the flavors blend, and then let it sit out an hour before serving to lose some of the chill.

GERMAN POTATO SALAD

3 lbs red potatoes
1/2 cup chopped onion
6 to 8 slices of bacon, cooked and crumbled
1/2 cup mayonnaise
1 oz drippings from cooking bacon
1 oz vegetable oil
1/2 cup cider vinegar
2 Tbsp white sugar
2 Tbsp dried parsley
1 tsp salt
freshly ground black paper to taste

Whisk together the mayonnaise, bacon drippings, oil, vinegar, sugar, parsley, salt, and pepper.

Boil potatoes just until tender, about 15 mnutes. Drain, slice, transfer to a large bowl.

Add onions and crumbled bacon.

Pour the dressing over the potato mixture, stir gently. Let stand at least 1 hour to enhance flavors.