An old classic..
that makes a fantastic summer side. My father-in-law recently came across his mother’s coveted recipe box, and in it found an old family favorite. The German Potato Salad is a much lighter take on the traditional version. It has no mayo, which makes for a nice change – and I can confirm, it is delicious.
- 2 pounds Yukon gold
- 1/2 pound thick-cut bacon
- 3/4 cup finely chopped Vidalia onion
- 1/3 cup plain white vinegar
- 1/4 cup sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 tablespoons minced chives, parsley or green onion for garnish
Place the potatoes in a medium-size pot and cover them with enough water to cover by 2 inches. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Careful not to over-cook
Try subbing Yukon gold for white potato and Vidalia for yellow onion.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and chive garnish.
Recipe courtesy Mary Nolan
Photo: John Vasquez