This classic German warm potato salad is a cinch to make with potatoes, onions, celery, and a zesty mustard vinaigrette. Give it a delightful crunch factor with some crispy bacon. It pairs well with other German-inspired recipes or as an unexpected swap for a traditional mayonnaise potato salad.
RecipeSavants.comThis classic German warm potato salad is a cinch to make with potatoes, onions, celery, and a zesty mustard vinaigrette. Give it a delightful crunch factor with some crispy bacon. It pairs well with other German-inspired recipes or as an unexpected swap for a traditional mayonnaise potato salad.Smart Recipes, European Recipes, Pork Recipes, RecipesPorkEuropeanGerman Potato SaladPT1HServes 4
Ingredients:
2 Cups Water2 Medium Red Potatoes1 Large Celery Rib4 Slices Of Bacon1 Small Onion0.13 Cup White Vinegar1 Tablespoons Granulated Sugar1 Teaspoon Salt0.33 Teaspoon Mustard Powder0.13 Teaspoon Cayenne Pepper1 Small Bunch Fresh Parsley1 Small Bunch Fresh Dill2 Medium Green OnionsIn a large saucepan over medium-high heat, add water, potatoes, and celery and bring to a boil. Allow them to cook until tender, about 10 minutes. Drain well and set aside to cool.In a cast iron skillet over medium-high heat, fry bacon until browned and crisp, about 8-10 minutes. Transfer bacon to a plate lined with paper towels to drain. When cool to the touch, crumble.Saute the onion, in the rendered bacon fat for about 5 minutes, slowly stir in the vinegar, sugar, salt, mustard and cayenne pepper. Stir in the potatoes and half of the bacon. Stir to combine, and simmer for 5 minutes, or until heated through.Transfer mixture to a large serving bowl and top with remaining crumbled bacon, parsley, green onions, and dill. Serve warm.
Everyone will want your recipe for this delectable potato salad! Made with chunks of red potatoes, diced celery, and crispy diced bacon, and the creamy dressing is a mixture of mayonnaise, sour cream, white wine vinegar, and sweet tarragon. It is the perfect complement to any grilled meat dish.
Whether you attend a potluck dinner, picnic, or backyard barbecue, there is a good chance that you will find potato salad on the buffet. Instead of a standard potato salad recipe, try this zesty
version featuring red skin potatoes marinated in a tart dill pickle brine and mixed with crunchy pickles, celery, and parsley in a savory mayonnaise dressing.
Not all potato salads require a creamy mayonaiise base. This version gets a depth of flavors from grilled potatoes mixed with green onions and crisp bacon. Dress it with a tasty vinaigrette of olive oil, vinegar, garlic, and spices to taste. It is a superb dish for barbecues or picnics.
Our Israeli potato salad combines tender red potatoes, peas, shredded carrots, diced boiled eggs, and Israeli-style pickles in a creamy spiced mayo dressing. A little dash of pickle juice gives the dressing the right zing. Sprinkle a bit of sweet paprika on top for color and added spice.
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