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–+ servings

Oma Marion’s German-Style Warm Potato Salad with Bacon

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This warm potato salad blends tangy vinegar, smokybacon, and fresh parsley into a hearty, comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 1½ –2 kg peeled potatoes use small potatoes whole, or cut larger ones in half
  • 1 small bunch parsley chopped
  • 200  g bacon cut into small pieces or Speckwürfel
  • 1 –2 Tbsp olive oil to taste
  • 1 –2 Tbsp white wine vinegar to taste
  • Salt to taste (check first, as the bacon may already be salty)
  • Pepper to taste

Method
 

  1. Boil the potatoes in salted water until just tender, about 15–20 minutes. Be careful not to overcook — a fork should slide in easily, but the potatoes should still hold their shape. Drain and set aside.
  2. Using the same pot the potatoes were boiled in, sauté the bacon until lightly browned and translucent. Add some olive oil if the bacon is too lean to render fat.
  3. When the bacon is cooked, add the potatoes, parsley, vinegar, and pepper. Gently toss everything together — the potatoes may break up slightly, which is fine. Scrape any crispy bits from the bottom of the pot. Taste and adjust with salt, additional oil, or vinegar as needed.
  4. Transfer to a large bowl and serve.

Notes

This salad tastes even better the next day. Chill it overnight, then let it come to room temperature before serving.

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