Servings: eight as a side dish.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.
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Made for Oktoberfest party. It was a hit! flavorful, easy to make and assemble and transport. will definitely add to our dinner staples. it also kept well and made excellent leftover side.
I first made this recipe last year for an Octoberfest that we were attending, got rave reviews. My husband, whom is of German ancestry, absolutely loved it. I'll be making it in a couple of weeks for our Labor Day weekend celebration!
i love German potato salad, but i don't peel and i steam the potatoes. i do scrub them in soapy water (dawn). i like the peel and steaming makes for less water in your potato. you also can peel a potatoes with a towel or a paper towel wraps and rubbing on it. don't care about how messy or time. i just want the tangy salad.
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