August 17, 2021 How-to How to Make German Potato Salad Combine the rice vinegar and 2 tsp. salt in a large bowl. Put the potatoes and 2 Tbs. salt in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when pierced with a fork, about 20 minutes. If the potatoes aren’t all the same size, remove them as they are cooked. Meanwhile, make the dressing: In a glass measuring cup, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until blended. Set aside Gently drain the potatoes and spread them on a paper-towel line baking sheet to drain more and cool slightly. Cut the potatoes into 1-1/2 inch chunks. Combine the rice vinegar and 2 tsp. salt in a large bowl.Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. Gently fold the scallions, pickles, and parsley into the potatoes. Whisk the vinaigrette and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, topped with the crumbled bacon.