Saturday, May 16, 2015

German-Style Potato Salad

The dressing for this potato salad is not mayo-based but rather vinaigrette-like with whole grain mustard, white vinegar, and bacon drippings. Although it's traditionally served slightly warm, I prefer mine at room temperature.

3 lbs. red potatoes (about 8 large) or Yukon Golds, cut into 1" pieces
1 tbsp. salt
8-10 slices bacon, cut into 1/2" pieces
1 medium red or yellow onion, minced
1/4 cup fresh chopped parsley
3/4 cup distilled white vinegar
3 scallions, sliced
1 tbsp. sugar
2 tbsp. whole grain mustard
1/2 tsp. black pepper
1 1/2 cups reserved potato water

1. Dice the potatoes (do not peel), place in a large stock pot and add enough water to cover 1" above the potatoes. Add 1 tbsp. of salt; bring to a boil and cook about 10 minutes or until just tender.

2. Drain the water from the potatoes, reserving about 1 1/2 cups of the water. Cover drained potatoes to keep warm.

3. In a medium saute pan, cook the bacon over medium heat, stirring occasionally, until just browned and crispy (don't overcook). Remove with slotted spoon to a paper towel-lined plate to drain. Reserve drippings in the pan.

4. Add the minced onion to the drippings in the pan and cook 5-7 minutes, stirring occasionally, until they just start to brown.

5. Add the sugar and stir until melted. Add the vinegar and reserved potato water; bring to a simmer and cook 3-5 minutes to slightly reduce.

6. Stir in the mustard, black pepper, potatoes, parsley, scallion and most of the bacon (reserve some of the bacon to top as garnish).

7. Stir well and let the potato salad marinate, covered, at least one hour at room temperature or overnight in the frig.  IMHO, the longer the better.

8. Garnish with the remaining bacon bits just before serving.

Boil the potatoes about 10 minutes or until just tender. 

Chopped onion, bacon, minced parsley, whole grain mustard, sugar, pepper, and white vinegar.

Black pepper, white vinegar, whole grain mustard, and sugar. 

Saute the bacon until just browned.

Drain the bacon on paper towels and set aside. 

Saute the onion in the bacon drippings; add the sugar and stir until melted.

Add the distilled white vinegar and reserved potato water...simmer for 3-5 minutes until slightly reduced. 

Add the black pepper.

Stir in the potatoes, most of the bacon, parsley, and mustard. 

Add the sliced scallions. Remove from heat, cover, and let sit at room temperature for one hour before serving. OR, place in container, cover, and place in frig overnight to let the flavors blend. Bring back to room temp before serving. 

Sprinkle with remaining crispy bacon bits before serving. 

1 comment:

  1. Good recipe.
    Very close to the version passed down thorough my family that has one addition.

    When the bacon is started, throw in some caraway seeds and let them cook so they soften and help flavor the bacon fat. And in this recipe, it too important to save and use.