product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

German Potato Salad

Serves 8
Time 35 min
For a variation on classic picnic potato salad, try this recipe featuring a mustard and cider vinegar dressing instead of the standard mayonnaise base.
Ingredients
  • 2 pounds Yukon Gold or yellow potatoes unpeeled
  • 1/2 pound bacon
  • 1 large white onion chopped
  • 2 tablespoons canola oil
  • 3 tablespoons whole-grain mustard
  • 6 tablespoons cider vinegar
  • 1 bunch green onions chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
Method

Place potatoes in a large pot of water and bring to a boil. Cook until just tender, about 15 to 20 minutes. Drain and cool slightly, then peel if desired and slice into thick rounds.

Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 pounds Yukon Gold or yellow potatoes unpeeled
  • 1/2 pound bacon
  • 1 large white onion chopped
  • 2 tablespoons canola oil
  • 3 tablespoons whole-grain mustard
  • 6 tablespoons cider vinegar
  • 1 bunch green onions chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley