Hot German Potato Salad

I. Love. German. Food.

There is nothing better than a big pot full of hot potato salad with a side of german red cabbage & spätzle with buttered bread crumbs. SWOON.

When I was little, my Grandma would make this for me whenever we visited. It's perfectly sweet with a tang. Bunches of starchy potatoes and a kiss of the bacon. I make this whenever I have potatoes on hand. It's so simple!

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What You'll Need:

- 5 cups diced potatoes (I used about 6-7 red potatoes,   
  depending on size. If you have smaller red potatoes, use 
  about 10)

- 4 slices of bacon, diced (or more if you want. because bacon.)

- 1 half onion, diced

- 1/2 cup vinegar (white or apple cider)

- 1/2 cup sugar

- 1 cup water

So simple!! 

Dice the potatoes and put them in a pot with salted water to soften. You don't want them TOO soft, or they will make the potato salad more like mashed potatoes. But you also don't want them too hard or your salad won't get creamy. Cook them until a fork can easily slide through, but not break them apart. I would say about 10-15 minutes. My Grandma would cook the potatoes whole and dice up after, which you could do. I find that it takes longer to cook them whole than when you dice before. Also, she peeled her potatoes and I like the taste of the red potato skin so I keep mine on. You can peel if you want! (If I use russet, I will peel)

In a large pot, brown your bacon.

Once your bacon has browned, caramelize your onion in the bacon fat. Once caramelized to your likeness, remove excess fat from pot (or keep it in, no judgements here!)

When the excess fat has been removed, add the bacon back in. Add in the water, sugar, and vinegar and mix together. Bring to a boil.

Once your liquid has come to a boil, add in your cooked potatoes. 

Lower the heat and let simmer for about 20 minutes. (In my Grandma's recipe she said "let simmer awhile" I love that back in the day they just knew when something was done. They weren't confined to strict cook times!)

Stir occasionally, and eventually the starches from the potatoes will help thicken the liquid and it will get creamy. Once it starts to thicken and get creamy, it is done.

Y'ALL. This is the good stuff. I could eat this whole bowl. PLUS, this tastes just as good the next day. You'll love it!