Hot potatoes dressed in a warm bacon, mustard and vinegar dressing are what make this traditional mayo-less potato salad a family favorite.
Course Side Dish
Keyword German Potato Salad
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
3 1/2 to 4poundsmedium red potatoesquartered
1poundbaconcut into 1/2-inch pieces*
1large yellow onionminced
3tablespoonscoarse or stoneground German style mustard
Freshly ground black pepper
Cook the potatoes over high heat in a large saucepan until water comes to a boil. Season generously with about 1 tablespoon of kosher salt. Reduce the heat to medium so that the water is still gently bubbling and cook the potatoes for about 10 minutes or until they are easily pierced with a fork and the skins are barely starting to pull away from the cut edges of the potatoes. Drain the potatoes and cool until they can be handled. Cut into large dice and add back to the pan you cooked them in to keep warm.
Meanwhile, cook the sliced bacon in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally. Transfer the bacon to a plate topped with paper towels to drain.
Add the onion to the bacon grease and cook for about 3-4 minutes or until the onion is transparent but not brown. Stir in 1 cup water, the white vinegar, mustard and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 2 cups.
Add the potatoes back to the pan with the dressing and toss to coat. Add the chopped bacon and parsley. Season with kosher salt and freshly ground black pepper to taste. Serve warm.
*Somewhat frozen bacon makes for the easiest slicing. Simply pop the bacon in the freezer for 10-15 minutes, then slice away.