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Warm German Potato Salad

 

Warm German Potato Salad

Our warm German potato salad is a hearty and comforting side dish that omits mayonnaise in favor of savory bacon, red onion, grainy mustard and apple cider vinegar, finished with fresh chives.
Prep Time10minutes?mins
Cook Time30minutes?mins
Total Time40minutes?mins
Course:?Sides
Cuisine:?German
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开云体育s:?6?servings
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Author:?Lynne Webb

Ingredients

  • 2?lbs?waxy potatoes?preferably baby red (see notes)
  • 1/2?lb?bacon?cut into 1/2-inch pieces (see notes)
  • 2?tablespoons?vegetable oil
  • 1/2?medium red onion?finely chopped
  • 1?tablespoon?grainy mustard
  • 3?tablespoons?apple cider vinegar
  • Salt and freshly ground black pepper
  • 2?tablespoons?chopped fresh chives

Instructions

  • Scrub the potatoes and place them in a large saucepan with 1 tablespoon of salt. Cover with cold water and bring to a boil.
  • Cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside.
  • While the potatoes cook, fry the bacon until crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and reserve 4 tablespoons of the rendered bacon fat.
  • Wipe out the pan, add the reserved bacon fat and vegetable oil and warm over medium heat.
  • Add the onion and cook for 3 to 4 minutes until slightly softened but not browned (see notes). Lower the heat and stir in the mustard and cider vinegar until well blended. Remove from the heat and set aside.
  • Cut the potatoes into small cubes (3/4-inch) and place them in a large bowl. Dice or crumble the bacon into tiny pieces and add to the potatoes.
  • Add the bacon fat mixture and toss to combine thoroughly.
  • Add the chives, season to taste with salt and pepper and combine again.
  • You may want to add a small amount of extra vegetable oil and/or vinegar if the potatoes seem a little dry. They should have a slight sheen, but the dressing should never pool at the bottom of the bowl.
  • Serve warm or at room temperature.

Notes

About the potatoes:?Many traditional recipes for German potato salad call for the potatoes to be sliced. We leave the tender skins on our potatoes and cut them into small cubes because if they were sliced, the skins would be more likely to slip off.
About the bacon:?We opted to use thick-cut bacon, which yields somewhat larger, meatier pieces in the potato salad, but that's purely a matter of preference. Regular bacon will do just fine.
About the onion:?Red onion can be a tremendously overpowering ingredient so we cook it for a short time in the bacon fat to mellow and sweeten the flavor.

Storage and Reheating

Warm German potato salad can be covered and stored in the refrigerator for up to two days. To reheat, place the potato salad in a microwave-safe dish, cover it, and heat on medium (50%) power, stirring every 60 seconds until it's warmed to your liking. Times will vary by microwave wattage.?

Nutrition

Calories:?321kcal?|?Carbohydrates:?28g?|?Protein:?8g?|?Fat:?20g?|?Saturated Fat:?6g?|?Polyunsaturated Fat:?5g?|?Monounsaturated Fat:?8g?|?Trans Fat:?0.1g?|?Cholesterol:?25mg?|?Sodium:?384mg?|?Potassium:?737mg?|?Fiber:?4g?|?Sugar:?2g?|?Vitamin A:?62IU?|?Vitamin C:?31mg?|?Calcium:?25mg?|?Iron:?1mg


Source: MyGourmetConnection

~~~~~
Rhonda in MO

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