A sweet and tart side dish that goes with just about any meat or fish, German potato salad is a Southern German favorite. Served warm, the salad can also be converted to a main dish by adding ham or sausage. Here, though, we just add a lot of bacon.
Tip: Make sure you use a good-quality German mustard with a combination of distinctive yellow and brown seeds, and sometimes, horseradish for extra zing.
2 pounds Yukon gold potatoes
¾ cup chopped onion
½ pound bacon
1/3 cup rice vinegar
¼ cup sugar
1 Tbs German mustard
1 tsp minced chives for garnish
Place potatoes in a large pot and cover with water to extended 2 inches above your spuds.
Bring to a boil over medium high heat and cook for aproxamtly 20 minutes or until the potatoes are easily pierced with a fork.
Remove the skin with a dishtowel and your thumb (it is pretty easy once you get the hang of it). You can also, of course, just leave the skin on. Chop potatoes in desired-size cubes for the texture of your choice.
Slice bacon in small strips. Over a medium high heat, fry until crisp. Remove from heat and place on sheet pan with paper towels to remove excess grease, reserving about ¼ of the grease in the pan for the rest of the process.
Once the bacon cools, crumble in little pieces.
Chop onion in fine chunks, add to reserved bacon fat, and sauté until translucent. This should take about 4 minutes.
In the same pan and at the same heat, whisk in vinegar, sugar, and mustard. Salt to taste.
You want this mixture to brown and thicken, just a bit, so keep an eye on the process.
Add potatoes and half of the crumbled bacon. Toss and throughly coat the potatoes.
Sprinkle with the remaining bacon, and garnish with chives for color.
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