German Potato Salad
A year-round staple side dish that will always have a place at your table.- Prep Time 45 minutes
- Cook Time 25 minutes (to boil potatoes)
Ingredients
Serves 6, easily multiplied
- 2 pounds, small red potatoes
- 1 T Kosher salt to boil potatoes
- 12 oz Niman Ranch Uncured Applewood Smoked Bacon
- 1 medium Vidalia onion, diced
- 1/3 cup Applie cider vinegar
- 1 T Dijon mustard
- 1/2 t Kosher salt
- 1/2 t Fresh ground black pepper
- 3 Large cloves garlic, finely minced
- 1/2 c Fresh Italian parsley, minced
Directions
- Scrub and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Put them into a large pot and cover with cold water. Once boiling, stir in salt, reduce heat and simmer until fork tender.
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Strain the potatoes. Turn off the burner, but return the potatoes in the pot on the burner to steam dry a bit. I shake them up a bit to rough them up and let the steam out. Then, put them into a large bowl with enough room to be able to turn the potatoes and the rest of the ingredients.
- In another large pot over medium heat and put in your chopped bacon. Cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, if you want, cut the potatoes into smaller pieces, but not necessary. Set aside. Once the bacon is done, remove it from the pot with a slotted spoon, leaving the bacon grease in the pot.
- Add the diced onion to the grease and saute until translucent.
- Slowly and carefully add vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.
- Pour the hot mixture over the potatoes and carefully with a large flexible spatula (works for me) turn the potatoes over again and again to thoroughly combine. Be careful not to turn them into mashed potatoes.
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Sprinkle the parsley in and toss gently.
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Transfer the potato salad to a serving dish (or leave in the bowl) and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.
