I have yet to find any type of potato salad I don’t like. This, however, is one of my favorites. It features a slightly tart vinegar dressing, and that magic ingredient: bacon! I stash a bit of the dressing on the side and toss it over the potatoes as they soak up the delicious sauce. One thing to remember is to make plenty so that you’ll have leftovers. It compliments many dishes and makes the best snack.
To mellow the sharp taste and bring out the sweetness of the red onions, I sautéed them for 5 minutes in a few teaspoons of bacon fat before adding them to the salad.
A little fresh dill and parsley give the salad a fresh flavor that is subtle and not overwhelmingly “herby.”
Is there such a thing as lean bacon? I look for bacon that has nicely balanced meat to fat ratio. This guarantees tasty bits of goodness in each spoonful of potato salad.
German Potato Salad
Serves 6 – 8
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1/3-inch thick slices
6 ounces bacon, chopped
3/4 cup diced red onion
1/3 cup thinly sliced celery
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh Italian parsley, finely chopped
1/2 cup apple cider vinegar
3 tablespoons water
3 teaspoons sugar
1 tablespoon whole grain mustard
1/3 cup canola oil
salt and pepper
Preparation
Place potatoes in large pot of salted water and bring to a boil. Turn heat down to medium and simmer until just done, about 6 minutes. Check the potatoes often to make sure they do not over cook. Drain potatoes and transfer to a large wide bowl. Season generously with kosher salt and pepper. I use a flexible spatula to gently toss the potatoes being careful so they don’t fall apart.
Cook the bacon in a large skillet until crisp. Drain on paper towels. Remove all but 2 -3 teaspoons of bacon drippings from the skillet. Over medium heat, cook the onions in the drippings for about 5 minutes, stirring often. Do not brown the onions. Transfer the onions, bacon, and celery to the bowl of potatoes. Scatter dill and parsley over potatoes.
Combine the apple cider vinegar, water and sugar stirring until the sugar has dissolved. Whisk in the mustard. Pour vinegar mixture in skillet and warm over medium heat for a few minutes. Transfer to a bowl and whisk in the canola oil. Pour some of the dressing over the potatoes, tossing gently to combine. Season with salt and pepper. The potatoes will absorb quite a bit of the dressing. Add more dressing before serving.