German Potato Salad
Fresh Taste Blog
I think I prepared this recipe because of the way the author talked about mayonnaise in the blog. This is a German Potato Salad that is made without mayonnaise and you can serve it hot or at room temperature. I especially liked that it had bacon, bacon fat and red wine vinegar. The parsley and the dill balance out the flavor. Of course I used Circle B Ranch Hickory Smoked Bacon for the dish, and I would definitely say I would increase the amount of bacon next time!
4 slices of bacon
10 to 12 small red potatoes
3 tablespoons bacon fat
3 tablespoons red wine vinegar
2 teaspoons whole grain mustard
Pinch of salt
1/2 red onion diced
2 tablespoons minced flat-leaf parsley
1 tablespoon teaspoon minced dill
Preheat your oven to 400 degrees F. Lay the bacon side-by-side on a baking dish and transfer to the oven to bake until golden brown and crispy, about 15 minutes.
Meanwhile, transfer the potatoes to a parchment-lined baking sheet and drizzle a tablespoon or two of olive oil and toss to coat. Transfer to the oven to roast for 20 to 30 minutes, until fork-tender. (You should be able to bake the bacon and potatoes simultaneously.) I found the bacon cooked before the potatoes.
When the bacon is done, transfer it to a paper towel to drain. Pour the bacon fat into a small bowl. Tt should measure out to be about three tablespoons.
Remove the potatoes from the oven and allow them to rest until they’re cool enough to handle, about 10 minutes.
Halve, then quarter the potatoes and place them in a large mixing bowl.
To make the dressing, whisk together the bacon fat, red wine vinegar, whole grain mustard and pinch of salt. Pour the warm dressing over the potatoes and toss until coated.
Next, add red onion, diced bacon, flat-leaf Italian parsley and dill and give it a light toss. Taste the potato salad and adjust the seasonings, if you like, adding more dill, more mustard or more vinegar.
Serve this potato salad warm or room temperature.