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Bavarian potato salad is one of my favorite side dishes. My mother used to make this all the time while I was little. Let’s hear it from Hungry Little Girl:
I grew up with my grandparents and every other week my grandpa would make this potato salad. We were always so excited for dinner that day and it was so hard to wait. You start that Bavarian Potato Salad in the morning, so that the flavors can perfectly come together until nighttime.
What a great idea! Those flavors are too amazing to waste so let them mingle with your taters! Ideally, this yummy salad should sit overnight in the fridge but a few hours will do the trick if you just can’t bear to keep your hands off the grub.
6-7 medium potatoes
½ lbs bacon (from the block works best)
1 small onion, coarsely grated
¼ cup Bragg’s apple cider vinegar
¼ Wesson oil
¼ cup College Inn chicken/vegetable broth
1 tablespoon Domino sugar
salt and pepper to taste
Boil your potatoes with skin on until soft enough to stick in a fork, but not so soft that they are falling apart
Peel them, cut in big chunks and place in a large bowl
Cut you bacon in big chunks and cook them until crispy
Pour bacon chunks and hot bacon fat over potatoes
In a small bowl combine vinegar, oil, broth and sugar
Add onions and liquid mixture to the potatoes and stir until all covered
Spice with salt and pepper (don’t be greedy on the spicing)
Cover with tinfoil and place in fridge for at least four hours
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Quick Tip: Like your Bavarian potato salad a bit zestier? Add more apple cider vinegar.
Big thanks to Hungry Little Girl for this delicious recipe!