Digital Garden

German Potato Salad

  • 2 pounds gold or red potatoes cut into 1/2-inch thick slices skins included
  • 3-4 bacon slices, diced
  • 1 cup kraut
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2-3 tablespoons mustard
  • 1/2 cup chicken stock
  • 1/2 diced onion
  • 1/2 cup minced parsley
  • 2 teaspoons sugar
  • One bunch of diced chives
  • Salt and pepper (to taste)
  1. Boil potatoes in a dutch oven for ten to fifteen minutes. The consistency should be tender to the fork, but not disolving into mashed potatoes.
  2. Fry up the bacon, when it starts to get crisp, toss in the kraut and fry it up in the bacon grease as well.
  3. Drain the potatoes and add bacon, kraut, and grease to the dutch oven; Carefully fold into the potatoes the remaining ingredients adjusting measurements to taste. Mash a few of the potatoes against the side of the oven to help thicken the sauce.
  4. Refrigerate over night

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