In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat.
In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.
Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley.
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German Potato Salad
Serves 6
Ingredients:
2 pounds baking potatoes, peeled and medium diced
Salt
6 ounces raw bacon, chopped
1 cup onions, chopped
black pepper, Freshly ground
1/4 cup apple cider vinegar
1/4 cup whole grain mustard
4 hard-boiled eggs, sliced
1/4 cup green onions, chopped
Directions:
In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat.
In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.
Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley.
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