I recently subscribed to a meal planning service. The concept is great, the reality has been anything but. Then again, I’m a picky eater. I did however find with some adaptations some of the recipes can be pretty good.
One of those adaptations is for a shortcut German potato salad. I love German Potato salad. My Grandmother’s version takes over an hour for me to make. It involves peeling potatoes, making hard-boiled eggs, boiling potatoes on the stove top, cooking bacon, adding onions, vinegar, and sugar.
This recipe is a shortcut version. While it lacks some of the elements of my Grandmother’s, its a nice shortcut for a weeknight. You save a lot of time by using redskin potatoes and microwaving them.
- 1 small bag redskin potatoes (2-3 pounds)
- 6 slices of bacon
- 3 tablespoons white vinegar
- 1/2 large red onion
- 2 tablespoons sugar
1. Start by chopping redskin potatoes into bite sized pieces. Place into microwave safe bowl and add 1/4 cup water. Cover with plastic wrap and place in microwave. Cook 8-10 minutes until soft. (I prefer my potatoes soft enough to mash, you can shorten the time if you prefer a firmer texture.
2. Chop 6 slices of uncooked bacon into bite size pieces. (I prefer center cut, it has less fat).
3. Chop 1/2 large red onion into bite sized pieces.
4. Place bacon and onion in large skillet. Cook until bacon is crisp (about 10 minutes).
5. Turn off heat. Add vinegar stir. Then add sugar and stir.
6. Remove potatoes from microwave and pour bacon/onion/vinegar/sugar mixture over potatoes. Stir and serve immediately.
The whole process took me about 20 minutes which is much less than the 1-1.5 hours to make Grandma’s. If you have hard boiled eggs on hand, chop a couple up add them just before serving.