Hot German Potato Salad with Bacon and Onions

  • Yield: 10-12 servings


5pounds Russet potatoes
1/2box bacon
1cup onion, chopped
1cup white vinegar
6tablespoons water
3/4cup sugar
2teaspoons salt
1/2teaspoon white vinegar
1teaspoon parsley, chopped or dry
1teaspoon dry mustard


  1. Peel, cube and boil the potatoes, drain and set aside. In large skillet, fry the cut up bacon until crisp and set aside. Add the chopped onion to skillet and fry until transparent.
  2.  In small bowl add together the remaining ingredients except the parsley. Add vinegar mix, bacon and potatoes to skillet. Stir well.
  3. Heat through, add chopped parsley and serve warm.