Name: German Potato Salad
Ingredients: 2 pounds boiling potatoes (scrubbed but not peeled); 4 strips bacon; 1 bunch scallions (trimmed and cut into thin slices, including some of the green); 1/2 cup minced celery (including some leaves); 1/2 cup cider vinegar; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon paprika; 1/4 teaspoon dry mustard

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German Potato Salad

Course: Side Dish

Keyword: german, potato

Servings:

Author: New York Times

Ingredients

2 pounds boiling potatoes scrubbed but not peeled
4 strips bacon
1 bunch scallions trimmed and cut into thin slices, including some of the green
1/2 cup minced celery including some leaves
1/2 cup cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard

Instructions

Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 10-15 minutes, until just tender. Drain.
While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad while the potatoes are still warm.
Crumble bacon over the top, and serve warm.