German Potato Salad
Introducing German potato salad, the unsung hero of your next outdoor picnic (and every barbecue here on out). While the merits of a mayonnaise-based side are undeniable, it simply doesn’t play well with hot weather. This dish, on the other hand, is good warm or room temp, and with a tangy-sweet vinegar-based dressing, can hang at your outdoor party, no problem. (Plus, there’s bacon, which is never a bad thing.)
2 pounds baby red potatoes, scrubbed
12 ounces bacon, chopped
1 small yellow onion, chopped
⅓ cup apple cider vinegar
2 tablespoons sugar
1 tablespoon course ground Dijon mustard
Freshly ground black pepper
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
1. Place the potatoes and 1 tablespoon salt in a large pot. Add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, 30 to 35 minutes. Drain and cool for about 5 minutes, then slice in half.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until most of the fat is rendered and it’s just shy of crisp, 8 to 10 minutes. Add the onion and continue to cook until the bacon is crisp and the onion is soft and translucent, about 5 minutes more. Using a slotted spoon, transfer the bacon and onions to a paper-towel-lined plate.
3. Drain all but about 3 tablespoons of the bacon grease from the pan. Return the pan to medium-low heat and stir in the vinegar, sugar and mustard. Season to taste with salt and pepper.
4. Transfer the halved potatoes to a large bowl, and add the bacon and onion. Pour in the dressing and toss gently to coat, then stir in the parsley and chives. Serve warm or at room temperature.