German Potato Salad

German Potato Salad. [Photographs: Joshua Bousel ]

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.

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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

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

  4. 4

    In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.

  5. 5

    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.

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