German Potato Salad
Living in northern CA, we spend March-November outdoors which is one of my favorite things about living where we do. We love to spend summer days by the pool, grilling or smoking foods on our Traeger or firing up the pizza oven and eating outside. This last weekend, we had our first beautiful weather of the season and we spent the whole weekend cooking and eating outdoors. When grilling or smoking, it’s always great to have strong side accompaniments. That’s where this recipe for German Potato Salad comes in!
I created this side because I am not a huge fan of gloppy mayo…I actually try to avoid it at all costs. Maybe it’s your thing, it’s just not mine. So, I was on the search for another variation on everyone’s favorite summertime potato salad using more tangy ingredients like Dijon and vinegar. The addition of fresh chopped dill, parsley, scallions and crispy bacon really make it. You can prepare it ahead and if you’re finishing up your other dishes, let it sit room temp or if you’re eating later, pop it in the fridge until you’re ready to eat. The longer the flavors have to meld together, the better! This German Potato Salad has a ton of flavor and it goes great with all of your summertime BBQ dishes.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
45 minutes
Course
Side
Cuisine
German
Servings
8 servings
Ingredients
6 large Yukon Gold Potatoes, quartered
3 strips of thick cut bacon, cooked, chopped and divided for garnish
1 Tbsp. Dijon mustard
1/3 cup apple cider vinegar
½ cup extra virgin olive oil
½ tsp. kosher salt
¼ tsp. black pepper
2 cloves garlic, minced
2 scallions, cut ¼” on a bias, whites and light greens separated from greens for garnish
1 Tbsp. fresh parsley, chopped and divided for garnish
1 Tbsp. fresh dill, chopped and divided for garnish
Instructions
1. Quarter the potatoes and steam for 20 mins.
2. Heat oven to 375F and cook the bacon until crisp, remove to a paper towel lined plate and when cool, chop into bits. Reserve the bacon fat.
3. Make the vinaigrette in a bowl or mason jar by combining the Dijon mustard, apple cider vinegar, EVOO, kosher salt, black pepper and minced garlic. Whisk or shake to emulsify.
4. When the potatoes are cooked and still warm, strain and place into a large mixing bowl, drizzle a few Tbsp. of reserved bacon fat over the potatoes, add ½ of the vinaigrette, the whites and light greens of the scallions, salt, pepper and half the bacon and half the fresh herbs. Toss gently to coat so the potatoes are chunky but not mashed.
5. Let sit at room temp until ready to serve or store in the fridge if longer than an hour.
6. Garish with scallion greens, the other half of fresh herbs and bacon. Taste for salt and pepper and adjust if needed. Add more vinaigrette if desired.