Bockfest Sausage Tribute with Homemade German Potato Salad

We all look forward to early signs of spring in Cincinnati and the annual Bockfest is the first sign of that!

German Potato Salad

Ingredients

—2 LBS Yukon Gold potatoes

—8 Thick slices of bacon

—1/3 Cup Apple Cider vinegar

—1/2 Yellow onion-large

—1 TSP Salt

—1/2 TSP Pepper

—1/4 Cup Parsley.  Fresh.  Chopped

Directions

1. Large stockpot.  Add potatoes and cover with cold water.  Add salt.  Bring to a boil over medium-high heat.  Reduce heat and cook for 15-20 minutes, until fork tender

2. Cook bacon, medium low until crisp.  Transfer to a plate and break into smaller pieces when cooled.  Keep 1 TBLS bacon grease

3. Add the onions to the bacon skillet and add onions and the TBLS of bacon grease.  Cook until translucent.  Remove from heat

4. Once potatoes are soft, drain and cut into 3/4” cubes

5. Using a large bowl, add the potatoes, bacon, vinegar, salt and pepper.  Mix all ingredients throughly.  Top with parsley

6. Serve as a side to freshly grilled Queen City Sausage brats and smoked sausages

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