Who doesn`t like a good potato salad. They`re the perfect potluck kinda thing, great with grilled chicken, steaks, burgers or dogs, brats or my Classic German Pork Schnitzel (Schweineschnitzel) , afternoons or evenings it really doesn`t matter. Now today we`re going to change things up a bit & get away from the normal run of the mill mayo based tater salad & go for a tangy, hit you in the face, bacony, mustardy, vinegary Traditional German Potato Salad! What`s more this is traditionally served warm to really throw you. (I will admit I had some leftover`s cold the next day & it was fabulous) We`d hate to get bored right!
There`s another plus going on here because it`s served warm, no down time waiting for everything to chill. Start to finish you can have a big ol bowl ready to serve in about 15 minutes, basically the time it takes to boil the potatoes & mix in the other easy ingredients. You have to love no down time.
Here`s all you`ll need for your Traditional German Potato Salad:
Potatoes- 2lbs cut into bite size pieces.
Bacon- 8oz sliced thinly.
Red Onion- 1 medium finely chopped.
Whole Grain Mustard- 2 Tablespoons.
Apple Cider Vinegar- 1/4 cup
Sugar- 1 Tablespoon
Parsley- 1 small bunch chopped.
Green Onion- 3-4 thinly sliced, green part only.
S & P
The key players.Start by cutting your potatoes into bite size pieces. I would have loved to use red potatoes but well, not always so easy to find here in Baja.Add the potatoes to a pot of generously salted water & bring to a boil. Cook for about 10 minutes or until they`re easily pierced with a fork.While the potatoes are cooking get your bacon cooked until nice & crispy, Once cooked remove with a slotted spoon to paper towels to drain. Reserve the bacon grease in your pan.
Chop the red onion & parsley, thinly slice the green onion. Heat the reserved bacon grease over a medium flame & add the red onion. Cook 3-4 minutes stirring occasionally until softened & beginning to brown.Add in the vinegar, sugar & whole grain mustard. Stir & cook 2-3 minutes. Please use a whole grain mustard here, it`ll make such a difference. The whole mustard seeds add such a ton of flavor you just won`t get from a regular Dijon or yellow variety.Once cooked drain the potatoes and add them to a mixing bowl.Pour the bacon mustard vinaigrette over the top & add the crisped bacon, parsley & green onion. Keep a little of the bacon & herbs on the side to garnish.Give it all a good mix. Now the key here is to add the dressing while the potatoes are still hot or warm. They`ll totally absorb all the great flavors instead of just coating the outside. That`s it, I told you, finished in about 15 minutes & ready to go.Add to a plate or platter & sprinkle with the reserved bacon, parsley & green onion to finish.
Enjoy your Traditional German Potato Salad!