Let’s face it, German Potato Salad is a bacon lover’s dream dish. Everything is cooked or mixed with bacon and bacon rendering to create a delicious, hearty side dish that is sure to please. When using bacon, it just takes a few slices to provide all the flavor you need for this dish. When selecting bacon for this dish, choose bacon that is more “meaty” and contains less fat. I;m particular to Whole Foods’ Apple Smoked Bacon and Applegate Farms no nitrate bacon. You want want a leaner bacon because you want a little fat in this dish, but you don’t want it swimming in fat. If you use a fattier bacon, remove some rendering before cooking the onions.
This dish is great served hot with just about any main entree. I like to serve it with roasted chicken, beef roasts, smoked sausage, pork cutlets, etc. If you can let the salad sit overnight in the fridge, the flavors intensify and get better. The end result is a little party in your mouth that will bring a smile to your face. Just reheat the salad and you’re good to go!
So what would you serve with this delicious potato salad?
4 cups red skinned potatoes, cubed
3 slices thick-cut bacon
1/2 cup finely chopped onion
3 Tablespoons Apple Cider Vinegar
1 tablespoon German or Dijon mustard
1 tablespoon dried parsley
Salt and pepper to taste
- Cut potatoes into bit sized pieces, approximately 1/2 inch cubes. Place cubed potatoes in a medium size pot and cover with water. Salt the water and bring to boil over medium-high heat. Cook potatoes 15 to 20 minutes, until potatoes are tender.
- While the potatoes are cooking, fry bacon in a large skillet over medium-high heat. Once crispy remove from pan. Allow to cool and crumble into small pieces.
- Add onion to the frying pan. Over medium heat, cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Remove frying pan from heat. Whisk in the vinegar,mustard, and parsley. Stir until thick and bubbly. Add the potatoes and crumbled bacon. Toss to coat. Add salt and pepper to taste. Serve warm.