Rating: 4.5 stars
1526 Ratings
  • 5 star values: 1136
  • 4 star values: 293
  • 3 star values: 65
  • 2 star values: 13
  • 1 star values: 19

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

    Advertisement
  • Place the bacon in a large deep skillet over medium-high heat. Fry 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 half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts

183 calories; protein 5.4g; carbohydrates 32.2g; fat 3.9g; cholesterol 9.9mg; sodium 796mg. Full Nutrition
Advertisement