Grandma Millie’s [Adapted] German Potato Salad

This is a tribute to my incredible grandmother who never measured, but knew exactly how much to use. These are a copy of her written directions, with my notes (parentheses). Gravenstein apples are from Germany, so I think she’d approve of the substitution. ~ Erin Zehner



Red potatoes (3 lbs)

Bacon (1 lbs)

Onions – thinly sliced (4 green onions work well)

Parsley (¼ cup flat leaf, finely chopped)

Vinegar (½ cup The Tasteful Olive’s Gravenstein Apple Balsamic Vinegar)

Water (½ cup, warm)

(omitted from Grandma’s recipe – Sugar because the balsamic is sweet enough)

Boil potatoes in jackets. Peel, when slightly cooled (or leave on for convenience). Slice (about ½ inch thick medallions). Fry bacon, dice small. When fried, remove (all but 1 – 2 Tbs grease). Into grease, add vinegar and water about ½ & ½. From this point, keep tasting (adjust liquid to how much salad you’ll make or how saucy you want it). You should have enough gravy to cover potatoes. When this boils, add (a pinch of) salt + sliced onion. Boil slowly till onion seems soft. Pour gravy over potatoes, mix lightly, add parsley. May be made in the morning and kept in a warm place, like over your pilot or in the oven till evening (even better when made a day ahead and gently warmed before serving).