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German Potato Salad
German Potato Salad has tender chunks of red potatoes plus chopped bacon in a warm, tangy-sweet dressing.
Ingredients
2 pounds red potatoes (try to buy potatoes of similar size so that they become tender at the same time)
1 teaspoon kosher salt to salt the water
12 ounces bacon, diced
(Optional) 1 cup sweet onion, diced
1 tablespoon fresh garlic, minced
1/3 cup cider vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh flat leaf parsley, chopped
Instructions
- Place whole unpeeled potatoes in a large pot and cover with cold water at least two inches above the potatoes and bring to a boil. Once boiling, add the teaspoon of salt.
- Depending on the size of your potatoes, the cooking time will be 20-40 minutes. Our potatoes were medium sized and took 30 minutes. I used a small thin paring knife to pierce one of the potatoes to make sure it was tender through to the center. Try not to pierce more than one, or the skins will split and cook off before the center is tender.
- While potatoes are boiling, in a medium Dutch oven or heavy bottomed pot, cook bacon over medium heat until crisp, about ten minutes. Remove to a bowl using a slotted spoon.
- There should be about ¼ cup of fat left in the pan. If using optional onions, keep burner on medium and cook the onions for three minutes. Turn off burner then stir in garlic.
- If not using onions, remove the bacon fat from the burner, give it a few minutes to cool slightly and add garlic. Cook off heat for just a minute being careful not to brown.
- Add the vinegar, being careful to watch for splattering. Stir with a wooden spoon to scrape up any brown bits from pan bottom.
- Whisk in the sugar, mustard, salt and pepper and let sit off heat until you are ready to add the potatoes.
- As the potatoes become tender, remove each one at a time carefully with a slotted spoon and using a pair of tongs to hold the potato, cut in half, then cut each half into bite sized pieces. As you cut each potato, slide into the dressing and gently toss to coat until all potatoes are cut and mixed in the dressing.
- Toss in the cooked bacon and the chopped parsley and then pour finished warm potato salad into a serving bowl and serve.
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