German Potato Salad
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Prep Time:
Cooking Time: Servings: 6 |
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German Potato Salad Recipe. A must for any picnic, tailgater, or backyard party.
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Be The First To Review This RecipeIngredients
| 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.
