How to Make German Potato Salad

This recipe is for german potato salad, which takes approximately 40 minutes to make, and yields four servings.

• Prep time: 15 minutes
• Cook time: 25 minutes

Before we start making our German potato salad, we need to gather the materials listed below:

• 2 pounds Yukon gold potatoes
• 1/2 pound thick-cut bacon (can be substituted with turkey bacon)
• 3/4 cup finely chopped onion (approximately 2 onions, depending on size)
• 1/3 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 2 tablespoons minced chives, for garnish

Cookware needed:

• Scissors
• Large pot
• Sharp knife
• Large pan
• 4 plates
• Cutting board
• Forks

For this step, cut open your back of Yukon gold potatoes, and empty them on your cutting board, and start boiling water in a large pot on the stove. After making sure your potatoes are accounted for, take one potato at a time and proceed to hand wash each one thoroughly, as to make sure they are clean from any dirt and/or bacteria. After all of them are washed, proceed to place your potatoes into the boiling water on the stove, and set a timer for 20 minutes. While they are on the stove, proceed to step 3.

While your potatoes are on the stove, take some scissors and cut open the package so that the bacon is obtainable. Once the package is cut open, grab the large pan and place four pieces of bacon in the pan at a time, cooking on each side for between 2-4 minutes (it will take 4-8 minutes for each batch of four) placing each finished piece on a clean plate. Once you have cooked all of the bacon, throw the package away, and proceed onto step four.

Once your bacon is finished, grab your onions and peel them over a garbage can until the outside is disposed of, and set the rest of the onion on the cutting board. Grab the sharp knife and cut both onions in half, then cut each half into small pieces by slicing the half vertically into 1/4 inch thick pieces. Proceed to step 5.

Once your onions are cut, slide them into the large pan in which the bacon was cooked, and stir them until they become translucent (it takes between 3-5 minutes.) After the onions are translucent, stir in the white vinegar, sugar, salt, and dijon mustard. It will take 5 minutes for the sauce to be finished, so while the sauce is in the pan, start mincing the chives (green onions) into 1/2 slices. After the five minutes have passed, take the pan off the burner and let it sit until the after everything is finished.

By now it should have been 20 minutes, so remove the potatoes from the stove and run the pot in cool water for 1 minute. In the meantime, take your scissors and chop the bacon into thin slices and set aside. Now your potatoes are a decent enough temperature to handle. Remove them from the cold water and start cutting them in half. Once all of your potatoes have been cut in half, proceed to slice them vertically into 1/4 inch thick pieces, and place them in a large mixing bowl.

Add the bacon into the mixing bowl and stir the potatoes and bacon together, making sure the bacon is evenly distributed throughout the bowl. After the potatoes and bacon are mixed, pour the sauce into the bowl while stirring, coating everything in the mixture. Finally, serve your potato salad onto the plates, and garnish (sprinkle) the green onions on top, and dig in!