Of all the potato salads I've ever made, this one is definitely in the running to be my favorite. It's really all about the sweet & tangy dressing with that touch of bacon. I particularly like the flavor it gets from the celery seeds. Our version of the dressing was a little more sweet than tangy. Since everyone's tastes are a little different, I suggest tasting it before dressing the potatoes & adjusting the vinegar to sugar as needed.
This salad is really best warm or at room temperature. If you make it ahead of time & refrigerate it, make sure to let it warm up before serving or microwave it for a little bit.
German Potato Salad
16 (about 1 lb) baby waxy potatoes, quartered (we used Yukon Golds)
4 oz yellow onion, chopped
2 spring onion or scallions, chopped
2 sliced bacon, chopped
1/2 t mustard seed
1/4 t celery seed
3 T champagne vinegar (you could use white wine vinegar, cider vinegar or just plan white vinegar)
3 T sugar
salt & pepper
Put the potatoes & onion in a pot of cold salted water & bring to a boil. Let boil for 10 - 15 minutes until the potatoes are just tender. Drain. Set aside.
Crush the mustard & celery seeds a little with a mortar & pestle.
Cook the bacon over medium-high heat in a skillet until it is starting to crisp & has rendered its fat. Add the crushed seeds & cook while stirring for about 30 seconds. Stir in the vinegar & sugar. Season generously with salt & pepper. Let bubble for a minute. Taste for seasoning & adjust as necessary.
Mix the warm potatoes & onion with the spring onions in a bowl. Pour the hot dressing over the top & stir to coat.
Serve hot or at room temperature.
Makes 4 servings
It's going to be hot & steamy in Minneapolis this weekend which calls for lots of grilling. We are planning on cooking up some beautiful Alaskan salmon fillets we got at the farmers market last weekend. What are you grilling up?
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