German potato salad

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Ya’ll, I made the *best* german potato salad last night, and even though the photograph won’t be gorgeous (I literally snapped a pic of it inside a paper bowl just now), it’s so damn good that you just have to ignore the presentation. If you’re unfamiliar with german potato salad, you’re going to be in for a treat.

PRO-TIP- I friggin hate mustard for the most part, but found a way to give the hubs his mustard kick without grossing myself out. For this recipe, instead of adding just plain ole gross mustard to this recipe, I use a whole grain Dijon mustard pictured below. You can see through the glass jar that this really is whole grains, and while it does taste like mustard– it’s not…I dunno. It’s just not like regular mustard. The little mustards sort of pop as you eat them, and have a bit of a tang yet are…almost sweet? Here’s the brand I use and highly recommend:

Ingredients:

Yukon gold potatoes 🥔 – I used 8 potatoes (most of a 5lbs bag)
I pkg thick cut bacon – cooked and chopped
I bunch dill – finally chopped
1 bunch green onions- finely chopped
3 tablespoons whole grain Dijon mustard
1/2 cup white wine vinegar
1/4 cup sugar (add less if you’re anti-sugar)
1 yellow onion thinly chopped or sliced- whatever you like (I like mine sliced)
Salt & pepper to taste

Directions:

Place whole potatoes 🥔  in a large stock pot and cover with water. Boil until tender, drain, set aside and let cool. Once cool enough to touch, you’ll want to slice the potatoes into about 1/4 inch rounds.

While potatoes are boiling, cook bacon 🥓 in a good sized skillet, and place on paper towels to drain. Set aside to cool.

Remove excess bacon grease from the pan, reserving a few tablespoons. On medium-high heat, toss onions into the pan, and cook until carmelized.

Lower heat a bit, and add vinegar, sugar, mustard, salt and pepper, hit it with a whisk until it’s well mixed. Stir in the chopped bacon. Carefully add the potatoes and mix until well coated.  Transfer to large bowl. Stir in green onions and dill. You can’t really have too many onions or too much dill…for real.

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