German Potato Salad
Warm potato salad that's actually worth eating. The potatoes cook in sugar water with the bacon fat dressing - totally different from the mayo version everyone's used to.
Ingredients
- 10 slices bacon chopped into 1/2-inch pieces
- 2.5 pounds small red potatoes unpeeled, sliced 1/4 inch thick
- 3 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon celery seeds
- Sea salt and black pepper
- 3 tablespoons apple cider vinegar
- 3 tablespoons whole-grain mustard
- 4 scallions thinly sliced
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped sweet green vinegar peppers optional
Instructions
- Cook bacon pieces in nonstick skillet over medium heat until crispy, 5-7 minutes. Transfer to paper towels.
- Measure 1/4 cup bacon fat, adding oil if needed.
- Add potatoes, water, 2 tbsp sugar, celery seeds, and 1 tsp salt to same skillet.
- Boil until potatoes are tender, 15 minutes, then cook 3-5 minutes more until liquid forms syrupy glaze.
- Transfer glazed potatoes to large bowl.
- Whisk vinegar, mustard, salt, pepper, 1 tsp sugar, and reserved bacon fat.
- Pour dressing over warm potatoes, stir, let stand 15 minutes.
- Fold in scallions, parsley, vinegar peppers (if using), and bacon.
- Stir firmly about 20 times to slightly mash some potatoes while keeping chunks.
- Serve warm.