German Potato Salad
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
German Potato Salad
About This Recipe
|Yield:||serves 6 as a side dish|
|Active time:||35 minutes|
|Total time:||35 minutes|
|This recipe appears in:||Serious Entertaining: A Bavarian-Style Alpine Feast Barbecue Sides: German Potato Salad|
- 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 1/2 pound bacon, cut into 1/2-inch dice
- 3/4 cup finely minced yellow onion (about 1 small)
- 1/3 cup white vinegar
- 2 tablespoons white sugar
- 1 tablespoon whole grain Dijon mustard
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon finely chopped fresh chives
Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.