Kartoffelsalat - Potato Salad

Ingredients

• 2 pounds potatoes
• 1 medium onion
• 1 cup white vinegar
• 1 cup olive oil
• 2 tablespoons Dijon mustard
• 1 cup fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 2 large hard-boiled eggs
• 4 slices bacon
• 1 stalk celery

Instructions

1. 1

   Wash and peel the potatoes. Cut them into quarters and place them in a large pot.

2. 2

   Fill the pot with water, add 1 teaspoon of salt, and bring to a boil over high heat.

3. 3

   Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until tender when pierced with a fork.

4. 4

   While the potatoes are cooking, dice the onion and celery, and chop the fresh parsley.

5. 5

   In a small bowl, whisk together the white vinegar, olive oil, Dijon mustard, sugar, black pepper, and remaining salt to create the dressing.

6. 6

   Once the potatoes are cooked, drain them and let them cool slightly. While still warm, slice the potatoes into bite-sized pieces.

7. 7

   In a large mixing bowl, combine the sliced potatoes, diced onion, diced celery, and chopped parsley.

8. 8

   Pour the dressing over the potato mixture and gently toss to coat evenly.

9. 9

   Chop the hard-boiled eggs and crumble the cooked bacon. Add them to the salad and mix gently.

10. 10

    Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

11. 11

    Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.