Just a little sweet
- Carbohydrate 15.91956125 g
- Cholesterol 12.6933333333333 mg
- Fat 8.51310583333333 g
- Fiber 1.99200420490901 g
- Protein 3.85501625 g
- Saturated Fat 2.82968683333333 g
- Serving Size 1 1 Serving (122g)
- Sodium 161.444166666667 mg
- Sugar 13.927557045091 g
- Trans Fat 0.945556166666665 g
- Calories 156 calories
Step-by-step
- Cover potatoes with water, bring to a boil for 10 minutes (or until tender)
- Fry bacon in a deep skillet over medium/high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned.
- Add the vinegar, water, sugar, salt and pepper to the pan.
- Bring to a boil, then add the potatoes and parsley.
- Crumble in the bacon. Heat and then transfer to a serving dish.
- Can serve warm or cold.
Boil diced potatoes for exactly ten minutes, checking frequently because over-softened tubers dissolve into the dressing instead of absorbing it. Regional variations of this classic dish typically divide into distinct styles, with Southern German preparations relying heavily on clear broths and vinegar without dairy or mayonnaise, setting them apart from the heavier, egg-heavy American picnic styles. Render the bacon slices in a deep skillet over medium-high heat until completely crisp, which ensures the fat renders fully before onions go into the pan. Cook the diced onions directly in that retained bacon grease over medium heat until they show deep browning on the edges, building the savory foundation of the warm vinaigrette. Whisk half a cup of white vinegar, four tablespoons of water, six tablespoons of granulated sugar, salt, and black pepper into the hot skillet, bringing the liquid to a rolling boil to dissolve the sugar granules completely. High-sided iron skillets work best for this preparation to prevent liquid splatters during the boiling phase, though a deep stainless steel sauté pan functions adequately if volume limits become an issue. Incorporate the tender potatoes, fresh parsley, and crumbled bacon back into the boiling liquid, letting the mixture heat thoroughly before transferring the contents to a shallow serving dish. Temperatures dictate the final texture profile, allowing servings while still warm or after complete chilling in refrigeration.
