German Potato Salad

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German Potato Salad

For this recipe we used Baby Dutch Yellow Potatoes by: Melissa's.

Baby Dutch Yellow Potatoes have a rich, buttery flavor. 

Perfect grilled, roasted or in salads.
Not only were these little gems tasty,
they made making German Potato Salad a breeze to make.
Boiled whole for 20 to 25 minutes, cut in half, and
tossed with bacon, green onions and
a tasty vinegary dressing,
this recipe for German Potato Salad,
was ready to eat in less than 45 minutes.
No peeling, chopping, dicing involved.

This was the first time we have ever made German Potato Salad.
I'm really not sure why either....
maybe it was the vinegar....but
it probably comes down to the fact,
that most potato salads are creamy.
We have always made a mayonnaise based potato salad and
I think most people think of potato salad as a creamy-style potato salad.
Most if not all of the parties, family get togethers, and
summer grill parties, always serve a creamy version of potato salad.

Well that is about to change....
We really, really, loved this recipe.
The bacon, sliced green onion and
the potatoes were delicious. But the
star of the salad was the easy vinegar dressing.
We used a German Seasoned Vinegar by: Hengstenberg

If you can't find German Seasoned Vinegar,

a good quality apple cider vinegar can be substituted,

with the same great results.

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German Potato Salad

Ingredients

• 6 slices slab bacon
• 1 teaspoon oil
• 4 fresh green onions, thinly sliced
• 1/3 cup German seasoned vinegar or cider vinegar
• 1/4 cup chopped fresh flat leaf parsley or 2 tablespoons dried parsley
• 1/4 teaspoon dry mustard
• 1/2 cup chicken broth
• sea salt and freshly ground black pepper, to taste
• 8 Yukon gold potatoes, peeled and cut into large chunks or
• 2- lb. bags Baby Dutch Yellow Potatoes (Melissa's)
• 1/4 cup vegetable oil

Cooking Directions

1. In a medium saute pan, cook bacon over medium heat until crisp. Remove bacon from pan, drain on paper towels. Pour off bacon fat, saving 2 tablespoons in the pan. Add 1 teaspoon oil to pan. Add green onions and cook over medium heat for about 3 minutes.
2. Remove pan from heat; stir in vinegar. Add parsley, mustard, chicken broth, sea salt and freshly ground black pepper, to taste.
3. Boil potatoes in water until done but still firm; drain. Add vinegar mixture to warm potatoes in a large bowl. Toss well and allow to rest for 5 minutes.
4. Add 1/4 cup vegetable oil and mix well again. Adjust seasonings and oil to personal taste; serve at room temperature.

German, Bacon, Vinegar, Sugar, Oil, Salad