German Potato Salad

Von Sip and Feast · 45 Min.

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Zubereitung

1. Cook the diced bacon in a large pan over medium heat until crisp. Move the bacon to a plate lined with paper towel, leaving the fat in the pan.
2. Add the oil, onion and carrot to the pan and cook until soft, about 5 to 7 minutes.
3. Put the potatoes in a large pot, cover with water and bring to a boil. Cook until almost fork tender.
4. Drain the potatoes and rinse under cold water until cool enough to handle. Peel them, chop into smaller pieces, then slice to 1/8 inch or thinner (a mandoline works). Put the slices in a baking dish.
5. Add the vinegar, water, sugar, salt and pepper to the pan with the onion and carrot, and whisk to make a brine.
6. Pour the brine over the potato slices and mix well to coat. Taste and add more salt and pepper if needed.
7. Cover and refrigerate for at least 2 hours, stirring halfway through; overnight is better so the flavors blend.
8. Garnish with the bacon, chives and parsley. Serve warm or cold.

Zusammengefasst aus dem Video von Sip and Feast. Schau es dir für die Details an.

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