German Potato Salad

Por Sip and Feast · 45 min

Ingredientes

Modo de preparo

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.

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