Gluten Free German Potato Salad
Warm, sweet-tart and bacony potato salad that is gluten-free and has a cheater step.
Equipment
- cast iron skillet
- knife
- glass measuring cup
- measuring spoons
- wooden spoon
Ingredients
- ½ pound bacon chopped
- 1 large onion chopped, about 1 cup
- 2 tablespoons potato starch
- ⅓ cup sugar
- 1 teaspoon Kosher salt more to taste
- ¼ teaspoon ground black pepper
- ⅔ cup apple cider vinegar
- 3 15 oz cans sliced potatoes drained, reserve ⅔ cups liquid
Instructions
- Preheat oven to 350°F.
- In a large skillet, cook bacon. Remove to a paper towel. Reserve the fat.
- Add chopped onion to the fat, cook until it starts to become translucent, about 5 minutes.
- Add potato starch slowly to the fat and onions, allowing it absorb.
- Add sugar, salt and pepper to the pan.
- Slowly add vinegar and ⅔ cup of reserve liquid from the can (or water for a thinner consistency). Simmer until sauce begins to thicken, about 5 minutes.
- Add potatoes.
- Add most of the bacon back in, reserve some to sprinkle on top.
- Transfer to a baking dish.
- Bake 30 minutes or until the sauce is bubbling.
Notes
**For a thinner sauce, use all water (⅔ cup) OR ⅓ water & ⅓ reserve liquid in place of ⅔ cup reserve potato liquid.
***You can make this ahead and reheat it to serve.