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Side Dish

German Potato Salad

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  • 6 pieces bacon
  • 2 pounds red potatoes
  • 1/3 cup yellow onion, chopped
  • 2 TBS fresh chopped parsley
  • 2 TBS wine vinegar
  • 2 TBS corn oil
  • 1/3 cup sour cream
  • Salt and pepper to taste


Fry bacon until crisp, drain and crumble. Boil potatoes until tender, drain, cool and cut into 1/4 inch slices.

Whisk together vinegar, sour cream, oil, and salt and pepper. Add onion, 1/2 of the parsley and 1/2 of the bacon. Pour over potatoes and toss gently. Chill for at least 6 hours. Garnish with the remaining bacon and parsley.


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