A typical potato salad, which makes a great accompaniment to Bratwurst. Unlike the Americanized ‘German’ potato salad, you will not find any mayonnaise in this.
Preparation Time: 45 minutes
Portions: 6 – 8
- 6 – 8 boiling potatoes, water to cover, salt
- 1/4 pound bacon
- 1 small onion, minced
- 1/2 – 3/4 cup vinegar
- 1/2 – 3/4 cup beef stock
- salt and white pepper to taste
- sour cream (optional)
- minced parsley
- Boil potatoes with skin on, in slightly salted water. Be sure to not overcook. Peel while hot, and cut in thin slices.
- Fry bacon in saucepan (large enough to accommodate broth and vinegar), and when golden, but not crisp, add onions. Saute slowly until onions become translucent. Remove from heat.
- Pour in vinegar and stock. Bring to a boil and pour over sliced potatoes. Using a wood spatula, gently lift potatoes a little so dressing runs over them evenly.
- If using, fold in sour cream.
- Sprinkle with minced parsley.
Makes 8 Servings
|Amount Per Serving|
|Calories 203||Cal. from Fat 54.2|
|% Daily Value *|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Monounsat. Fat 2.6g|
|Polyunsat. Fat 0.7g|
|Trans Fat 0g|
|Total Carbohydrate 28.8g||10%|
|Dietary Fiber 3g||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.