A slight twist on my Great-Grandma Claudine’s hot German potato salad. This is actually the only kind of potato salad I like. It’s served warm and it’s full of flavor (and bacon!). 
Ingredients
- 3 pounds red skinned potatoes
- 1 Viadila onion, diced
- 1/2 lb peppered bacon, fried and diced
- 3/4 cup white vinegar
- 1 tablespoon dijon mustard
- Salt and pepper
- 1 jar pimentos
Directions
Boil potatoes in large pot, cooking until a fork goes in easily, being careful not to over cook. When cool enough to handle, cut the potatoes into cubes. Place the potatoes in Crock Pot and set aside.
In a large saute pan, fry bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, reserving the bacon grease.
Add the onions to the rendered bacon fat and cook until onions are soft.
Add the vinegar, mustard, and pimentos. Season with salt and pepper. Pour the dressing over the potatoes and toss gently to coat. (Add a little olive oil if too dry).
Cook for 20-30 minutes on low in Crock Pot and serve warm.
- 3 pounds red skinned potatoes
- 1 Viadila onion, diced
- ½ lb peppered bacon, fried and diced
- ¾ cup white vinegar
- 1 tablespoon dijon mustard
- Salt and pepper
- 1 jar pimentos
- Boil potatoes in large pot, cooking until a fork goes in easily, being careful not to over cook. When cool enough to handle, cut the potatoes into cubes. Place the potatoes in Crock Pot and set aside.
- In a large saute pan, fry bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, reserving the bacon grease.
- Add the onions to the rendered bacon fat and cook until onions are soft.
- Add the vinegar, mustard, and pimentos. Season with salt and pepper.
- Pour the dressing over the potatoes and toss gently to coat. (You can add a little olive oil if too dry).
- Cook for 20-30 minutes on low in Crock Pot and serve warm.
I have been craving this! It is the best!!