Oma's German Potato Salad

1. 1

   Put the potatoes in a large pot filled with cold water.

2. 2

   Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes.

3. 3

   Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.

4. 4

   Heat 1 tablespoon of the oil in a large saute pan over medium heat.

5. 5

   Add the bacon and cook until crisp, stirring occasionally, about 10 minutes.

6. 6

   With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside.

7. 7

   Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.

8. 8

   Add the onions to the pan and sweat over medium heat until soft, about 6 minutes.

9. 9

   Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.

10. 10

    Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan.

11. 11

    Stir to combine and season with salt and pepper.

12. 12

    Serve garnished with the remaining bacon, scallions and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.