German Potato Salad
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
German Potato Salad Recipe. A must for any picnic, tailgater, or backyard party.
|
Ingredients
red potato | 10 | |
bacon | 1/2 lb | sliced widthwise into 1/4 inch strips |
onion | 1 cup | diced |
celery stalk | 5 | diced |
red wine vinegar | 1/2 cup | |
Creole mustard | 2 Tbsps | |
dry mustard | 1/4 tsp | |
sugar | 2 tsps | |
olive oil | 1/2 cup | |
dill | 1/4 cup | chopped |
Italian parsley | 3 Tbsps | chopped |
salt | 1 Tbsp | to taste |
black pepper | 1 1/2 tsps | to taste |
Directions
- Place the red potatoes in large stockpot and cover with cold water.
- Bring the water to a boil and cook the potatoes until tender 20 to 30 minutes. Drain and allow to cool.
- Place the bacon in an unheated sauté pan and cook over medium heat. Turn frequently and cook until you achieve your desired crispiness. Reserve the fat.
- Add the onion and celery to the reserved bacon fat. Sauté over medium heat until the onions are translucent.
- Slice the cooked red potatoes into 1/4 inch thick slices.
- In a bowl place the red potatoes, onion, and celery. Fold in the bacon.
- In a bowl whisk together the red wine vinegar, Creole mustard, dry mustard, sugar, and olive oil.
- Add the chopped dill and Italian parsley. Add salt and pepper to taste.
- Pour the dressing over the potato salad and gently toss. Refrigerate the salad for a 1/2 hour to allow the potatoes to absorb the flavors.