German Potato Salad with Bacon
German potato salad swaps the mayo traditional in American potato salads for a vinegar and mustard based sauce. This particular recipe originated with some leftover potatoes after a lobster bake! Rather than keeping the potatoes and serving them as a plain boring dish, I decided to halve them and serve them with vinegar based sauce to make a rendition of German potato salad with bacon. Since this dish is more on the acidic side, I use a little sugar to cut some of the acid.
2 pounds red potatoes
½ pound thick-cut applewood smoked bacon, thinly sliced into ½” strips
1 medium yellow onion, diced
2 stalks celery, diced
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
1 teaspoon granulated sugar
½ teaspoon garlic powder
1 tablespoon chopped flat-leaf parsley
Bring a large pot of water to a boil over high heat. Add the potatoes and cook until they are tender, about 20 minutes. Drain and quarter the potatoes then set aside in a large mixing bowl.
Set a large sauté pan over medium heat and add the bacon. Cook until the fat has rendered and the bacon is golden brown and crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pan and discard the rest or reserve for another use. Return the pan to heat and add the onion and celery, sautéing until tender and translucent, about 6 minutes. Add the mixture to the potatoes and toss to combine.
In a small bowl whisk together the vinegar, Dijon, salt, sugar and garlic powder. Pour over the potatoes and toss to combine. Garnish with parsley and serve.
Serves 6 to 8.