german Potato Salad
A classic fall favorite – great any time of the year!
8 large russet potatoes
1 bundle green onions, diced
1/2 cup fresh parsley, diced
1 cup water
1/3 cup white wine vinegar
1.5 Tablespoons olive oil
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Boil potatoes with skin on, about 20 minutes. Drain from pot, allow to cool. Peel skins and slice thickly. Set aside.
Fry bacon, and crumble. Reserve bacon fat..
Mix water, vinegar, pepper, salt and sugar in a saucepan and simmer for 10 minutes.
Combine potato slices, bacon crumbles, bacon fat, green onions and parsley in a large bowl. Add water/vinegar mixture slowly. You may NOT need all of the liquid- reserve any leftover.
Melt butter in a pan and add leeks, apples, garlic, celery, and poultry seasoning.
Cook over medium heat, stirring often, for roughly 5 minutes.
Toss all ingredients together, add oil slowly. Refrigerate 5-7 hours. Stir occasionally, and add more liquid as needed.
Serve with Bratwurst and Kraut for a complete meal solution!