German Potato Salad
Warm potato salad with bacon, onion, vinegar and celery seed
Servings: 8
Ingredients
- 2 lb Fingerling Potatoes
- 1 tsp salt
- ½ onion
- 4 strips bacon
- 2 tsp celery seed
- ½ cup white vinegar
- 1 tsp sugar
- 1 handful fresh chopped parsley and dill about ¼ cup each
Instructions
- Scrub potatoes and remove any dark spots. Cut into bite sized chunks.
- Boil in salted water until almost cooked through, about 10 minutes. Drain and allow to dry in warm pot.
- Finely dice onion. Slice bacon into thin strips. Fry bacon in skillet until sizzling and browning. Add onion when bacon is about half cooked.
- When onion is golden and bacon is crispy, reduce heat and add vinegar, celery seed and sugar to pan. Dump potatoes into pan and stir to combine all ingredients. Taste and season if necessary with salt and pepper.
- Pour into oven safe baking dish and roast at 350° for about 30 minutes until potatoes are browning.
- Chop parsley and dill. Add to potatoes after roasting and stir to combine just before serving.