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Easy Gluten Free German Potato Salad--warm, vinegar and bacon dressing

Gluten Free German Potato Salad

Warm, sweet-tart and bacony potato salad that is gluten-free and has a cheater step.
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Prep Time 10 minutes
Cook Time 20 minutes
Baking time 30 minutes
Servings: 12 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • cast iron skillet
  • knife
  • glass measuring cup
  • measuring spoons
  • wooden spoon

Method
 

  1. Preheat oven to 350°F.
  2. In a large skillet, cook bacon. Remove to a paper towel. Reserve the fat.
  3. Add chopped onion to the fat, cook until it starts to become translucent, about 5 minutes.
  4. Add potato starch slowly to the fat and onions, allowing it absorb.
  5. Add sugar, salt and pepper to the pan.
  6. 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.
  7. Add potatoes.
  8. Add most of the bacon back in, reserve some to sprinkle on top.
  9. Transfer to a baking dish.
  10. 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.