Almost Wimbergers German Potato Salad Recipe

How to make it

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• Cooking the potatoes:
• 1. Wash, peel, and cut the potatoes into halves. Simmer in salted water until they are tender throughout; test by piercing with a fork or knife. This will likely take anywhere from 20 to 30 minutes; I check the potatoes about every five minutes once they've been cooking for 20 minutes. Remove any small potatoes that finish cooking before larger ones. DO NOT OVERCOOK!
• 2. Drain the potatoes and let cool to a comfortable handling temperature (but do not refrigerate).
• 3. Cut the potatoes into bite-sized pieces or slices and put into a heat-proof bowl. Have the potatoes chopped by the time the bacon and onion mixture is finished.
• Making the dressing:
• 1. Cook the bacon in a frying pan over medium heat, stirring frequently, until the bacon has become firmer in texture and the edges are well-browned (a stage where you'd be comfortable eating it).
• 2. Add the onions to the bacon, increase the heat to medium-high, and cook, stirring frequently, until the onions are soft and have started to turn golden (5 minutes).
• 3. Add the chicken stock, vinegar, sugar, paprika, mustard powder, salt, and black pepper to the bacon and onions, mix well, and bring to a boil. Immediately remove from the heat.
• Final preparation:
• 1. Pour the bacon mixture over the potatoes, and stir gently to mix.
• 2. Top with chopped parsley and serve warm or chilled.
• Notes:
• I froze the bacon for 30 minutes in the freezer (to firm it up some) and then chopped it finely in the food processor. It was very easy to cook, and made perfect "bits" that distributed well throughout the dressing.