This German potato salad, which packs in an exceptional amount of flavor, is always the first thing at picnics and potlucks to be eaten. It’s made with sliced red potatoes, crisp-chewy bacon, and lots of fresh herbs, all tossed together in a warm and tangy bacon vinaigrette.
By Patty Catalano, The Kitchn
Serves: 8-10 Makes: 7 cups
Ingredients
2 1/2 pounds unpeeled red potatoes (no larger than 2-inches in diameter)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
4 slices thick-cut bacon (6 ounces), diced
1 small yellow onion, diced
1 to 3 tablespoons vegetable oil
3 tablespoons white wine vinegar
1 tablespoon granulated sugar
1 tablespoon whole grain mustard
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thinly sliced scallions
1 tablespoon chopped fresh flat-leaf parsley leaves
Directions
Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. Meanwhile, cook the bacon.
Place the bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes. Add the onion and cook until the onion and bacon brown and the bacon is crisp, 13 to 15 minutes. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan. If there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.
Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.
Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes. Serve warm or at room temperature.