INGREDIENTS
- 3 pounds New potatoes or Yukon Gold
- ▢6 ounces thick cut bacon diced
- ▢1/4 cup neutral oil vegetable, canola, avocado, etc.
- ▢1 cup minced onion
- ▢1 cup shredded carrot
- ▢1/2 cup white vinegar
- ▢1/2 cup water
- ▢5 tablespoons granulated sugar
- ▢1 1/2 teaspoons fine sea salt
- ▢1/4 teaspoon white pepper
- ▢2 tablespoons flat leaf Italian parsley for garnish
- ▢2 tablespoons chives for garnish
DIRECTIONS
- In a large pan over medium heat cook the bacon until crisp. Remove the bacon to a paper-towel lined dish leaving the fat in the pan.
- Add the vegetable oil, onion, and carrot to the pan and cook until soft (about 5-7 minutes).
- Meanwhile, place the potatoes into a large pot and cover with water. Bring the potatoes to a boil and cook until almost fork tender.
- Drain the potatoes and run under cold water to cool them enough to handle. Peel the potatoes and chop into smaller pieces then slice them into 1/8-inch or thinner pieces. You can use a mandoline for this process. Place the sliced potatoes into a baking dish.
- Add the vinegar, water, sugar, salt, and pepper to the pan with the onion and carrots and whisk to combine the brine.
- Pour the brine onto the sliced potatoes and mix well to coat. Taste test and season with a bit more salt and pepper if required. Cover and refrigerate for at least 2 hours, mixing at the halfway point, but preferably overnight so that the flavors come together.
- Garnish with the bacon pieces, chives, and parsley. German potato salad can be served warm or cold.