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Warm German Potato Salad

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  • Complexity: medium


  • 3 pounds potatoes (washed well)
  • 12 slices of bacon diced
  • 1 onion diced
  • 4 celery stalks diced
  • ΒΌ cup sugar
  • 1 cup chicken or vegetable stock
  • 1/3 cup cider vinegar
  • 2 tablespoons chopped parsley


  1. Cook potatoes in salted water until fork tender.

  2. While the potatoes are cooking, in a large skillet cook bacon until brown and crisp. Remove and place on a paper towel to drain. Drain potatoes and let stand until cool.

  3. Peel and slice into a large bowl, add bacon and keep warm, covered with the fat from the bacon and add the onions and celery. Cook until soft about 3 to 4 minutes. Add the sugar, vinegar and stock, and then simmer for about 2 minutes.

  4. Add liquid mixture to the potato and bacon. Add the parsley and toss together.

  5. Season with salt and pepper.

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