17 Surprising Potato Salad Recipes That Will Win the Summer Barbecue
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.