This yummy potato salad is the perfect side dish for your next picnic or summer dinner. It’s filing without being too heavy. We omit the mayo and instead use a bacon & cider vinegar dressing (with the bacon fat! – sorry Sat Fat numbers) If you do not have apple cider vinegar- white, sherry or a white wine vinegar will work fine. I’d avoid balsamic- it will be too sweet.
Small red bliss potatoes work best. Yukon gold will be too mushy.
German Potato Salad
2 lbs baby red bliss potatoes
6 slices bacon, cut into 1-2 inch pieces
2/3 cup apple cider vinegar
2 TBSP sugar
2 TBSP Dijon or brown mustard
1/2 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 cup fresh Italian parsley, minced
method- Serves 6
- Wash potatoes well. Cut potatoes into equal size chunks- in half or in quarters as needed. Place potatoes in a pot of cold water. Bring to a boil. Add about 1 teaspoon of salt. Simmer on low for 15 minutes or until just fork tender. Do not overcook. Drain water. Cover potatoes with lid to hot pot and let steam for a few minutes.
- While potatoes are boiling, cook bacon until crispy in a large skillet. Remove bacon from pan and all fat except for about 1/4 cup.
Take skillet off burner.
Add to bacon fat- vinegar, sugar, mustard, salt, pepper and garlic. Place skillet back on stove top. Cook on medium low until garlic is fragrant. Remove from heat, but while still hot, add potatoes, tossing gently to coat with dressing. Fold bacon back into warm potatoes and dressing. Place salad on a serving platter and garnish with parsley.
Notes- Always start potatoes in cold water so they do not become mushy.
Gently add potatoes to dressing so they hold their shape and do not become messy.
It is very imporatnt when prepping potateos they are all uniform in size to allow for even cooking.