This warm German potato salad is da bomb! No, really, the zangy, sweet, and spicy flavors mesh together well to make up this tasty dish. And yes, it did make our kitchen smell of vinegar for a couple hours afterward, but it was well worth it. And in the style of Paula Dean, add the bacon drippings to the dish. Enjoy!
Serves: 10
Ingredient:
2 cups cider vinegar
2 cups packed brown sugar
8 cups water
1/3 cup salt
2 1/2 pounds unpeeled red potatoes, cut into 1-inch squares
8 ounces bacon, finely chopped
1 1/2 cups sliced celery
1 cup thinly sliced red onion
2 tablespoons olive oil
Directions:
Combine the vinegar, brown sugar, water, and salt in a 2 gallon saucepan and bring to a boil. Add the potatoes and cook for 25 minutes or just until tender. Brown the bacon in a skillet. Combine the bacon, bacon drippings, celery, onion, and olive oil in a bowl. Drain the potatoes and add to the bacon mixture. Mix gently and serve immediately.
the speckled spork 