German Potato Salad

Ingredient

• 2 pounds small red potatoes, halved, quartered if large
• 1 tablespoon salt
• 12 ounces thick-cut bacon, cut into 1/2-inch strips
• ½ large yellow onion, minced
• 3 cloves garlic, minced
• ½ cup low sodium chicken broth
• ½ cup apple cider vinegar
• 1 ½ tablespoon whole grain, coarse or stoneground mustard
• 1 tablespoon sugar
• ½ teaspoon pepper
• ¼ tsp EACH salt, paprika
• 3 tablespoons chopped fresh herbs: parsley, dill and/or chives

Instruction

Cook Potatoes

• Add potatoes to a large saucepan/Dutch oven and fill with water until it reaches 1 ½ inches above the potatoes. Cover and bring the water to a boil over high heat. As soon as it’s boiling, remove the lid, and season with 1 tablespoon salt.
• Reduce the heat to medium and continue to simmer until the potatoes are just fork tender, about 8-12 minutes. (Meanwhile, cook the bacon/make the dressing below.) Don’t overcook the potatoes or they will fall apart in the salad. Once tender, drain the potatoes, then return the potatoes back to the same dried pot to stay warm.

Make Dressing

• While the potatoes are simmering, cook the chopped bacon in a large skillet over medium heat until browned and crispy, stirring occasionally (about 6-7 minutes). Using a slotted spoon, transfer the cooked bacon to a paper-towel lined plate; set aside.
• Add the diced onions to the bacon grease and cook over medium heat until softened, about 4-5 minutes. Add the garlic and sauté 30 seconds.
• Reduce heat to low and stir in chicken broth, apple cider vinegar, mustard, sugar and seasonings. Cook for about 5-7 minutes or until most of the liquid has evaporated. The dressing should be moist but not wet.

Combine

• Add the potatoes, bacon and fresh herbs to the skillet with the dressing and toss until evenly coated. Season with salt and pepper to taste. . If salad seems dry, toss in a little more olive oil or chicken broth. Serve warm.

Notes

• Thick cut bacon is a must otherwise the bacon will get lost and there won’t be enough bacon grease for the dressing.
• Scrub those potatoes before you boil them.  You don’t water dirty water permeating the potatoes.
• Use a cast iron skillet to cook the bacon (if you have one).  A cast iron skillet, unlike a nonstick skillet, will allow the bacon to form a caramelized bits on the skillet bottom.  This will result in a richer tasting dressing and a more flavorful salad.
• Add the dressing while warm. Toss the potatoes with the dressing while they are both still warm so the potatoes can absorb some of the vinaigrette and be more flavorful.
• Serve warm. German potato salad is best served warm to fully enjoy the big bold flavors of the vinegar and bacon, although it can also be served room temperature or cold, but cold would be my last choice. Because the potato salad is also tasty at room temperature, you don’t have to stress taking it to a potluck where it will cool down before everyone digs in.
• Storage: this salad keeps for about 4 days in the refrigerator either covered in plastic wrap or stored in an airtight container
• To reheat: gently heat it in a skillet over medium-low heat.  If it seems dry, add a drizzle of olive oil. You may also reheat small servings in the microwave for 30 seconds, stir, then continue to heat at 20 second intervals until warmed through.
• Make ahead: coat the potatoes with the dressing but hold the bacon.  Rewarm the potato salad before serving, then stir in the bacon once warmed so it remains crispy. If the salad seems a little dry, drizzle with some olive oil.