Recently while visiting a local German restaurant I had a dish of German potato salad-but the onion were pickled. Since German potato salad already is dressed with oil and vinegar, the tartness of the onion fit right in. I went right home and made some adjustments on my Grandma's traditional German potato salad....success! These pickled onions are also great on tacos, tostados, nachos, etc.
For the pickled onions:
1/2 red onion, sliced
1 c. apple cider vinegar
1 t. sugar
1 t. salt
Mix the vinegar, sugar and salt, Add in the onion, cover and refrigerate over night.
For the potato salad:
8 small potatoes
4 slices bacon, cooked and cooled
2 T. parsley
salt and pepper
2 T. olive oil
1-2 T. white vinegar (depending on how tart you like it)
Cook potatoes in boiling water about 15 minutes or until tender. Cool and cut into cubes.
Mix together the potatoes, bacon, olive oil, vinegar, and parsley. Cut the onion into smaller pieces and mix in as much as you prefer. Sprinkle with salt and pepper and serve.