HOT GERMAN POTATO SALAD
5 lbs potatoes unpeeled, washed
1 lb bacon, chopped (put bacon in freezer for about an hour first)
3 lbs yellow onions, peeled and chopped
2 cups cider vinegar
2 cups water
1 bunch fresh parsley, stemmed and chopped (OR 1/2 cup dried parsley)
Boil the potatoes whole until done, then cool in sink of ice water.
Cook the bacon until almost done, then add the onions and cook until soft. Drain and save extra bacon grease. Add the vinegar, 2 cups water and parsley to the bacon and onions.
Slice the potatoes (thick slices hold up best) into a large pot. Pour bacon mixture over and toss carefully so as not to break up the potatoes.
I take this dish in a crockpot to lots of potluck dinners, have doubled and tripled the recipe for huge get togethers.
5 lbs potatoes unpeeled, washed
1 lb bacon, chopped (put bacon in freezer for about an hour first)
3 lbs yellow onions, peeled and chopped
2 cups cider vinegar
2 cups water
1 bunch fresh parsley, stemmed and chopped (OR 1/2 cup dried parsley)
Boil the potatoes whole until done, then cool in sink of ice water.
Cook the bacon until almost done, then add the onions and cook until soft. Drain and save extra bacon grease. Add the vinegar, 2 cups water and parsley to the bacon and onions.
Slice the potatoes (thick slices hold up best) into a large pot. Pour bacon mixture over and toss carefully so as not to break up the potatoes.
I take this dish in a crockpot to lots of potluck dinners, have doubled and tripled the recipe for huge get togethers.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Potato, Pasta
Salads - Potato, Pasta
- BLT Potato Salad
- Cremette's Classic Macaroni Salad
- Caesar Chicken Pasta Salad
- Pink Potato Salad
- Creative Whole Grain Salad - Article: Salads That Go with the Grain
- French Potato Salad
- Hot German Potato Salad (using Betty Crocker scalloped potato mix, 1970's)
- Greek Potato Salad with Feta Dressing (using yogurt)
- Pasta Salad (using Red Cross pasta)
- The Herbfarm Minted Potato Salad (with balsamic vinegar and Kalamata olives)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!