When you think of potato salad you might think of it accompanying burgers at a Memorial Day or Fourth of July party–I know I do. However, I recently determined that potato salad is a great side-kick to many proteins any time of the year.
Use red bliss potatoes instead of russet and leave the skin on for some beautiful fall-esque color (and added nutrients). Serve it warm along side pulled pork sandwiches, kielbasa, roasted pork, seared steaks, or three cheese paninis. It works really well as a fall and/or winter side dish! This recipe is great because it is light, fragrant and fresh. It is very different from the cold summery mayonaise-based salads that are often at cook-outs.
(Pst–look closely at the photo–I love how the potato salad matches my table cloth!)
A big tip! The tip I am about to share with you has been passed down from many generations of potato salad makers (aka my mom, her mom etc.) I encourage you to take notes, as this is classified information. 😉
Rather than dice the potatoes into cubes using a knife, use a fork to smash the potatoes. The nooks and crannies left by the fork tines allow the potatoes to be coated by the dressing more effectively creating a much tastier potato. Straight edges made by a knife allow the dressing to drip off leaving a pool at the bottom of your bowl.
German Potato Salad:
- 3 pounds red bliss potatoes
- 1 yellow onion, peeled and quartered
- 1/2 pound bacon, diced
- 1 large red onion, diced
- 3/4 cup cider vinegar
- 1 tablespoon mustard seeds
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
Place potatoes and yellow onion in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender. (Do not over cook.) Drain the potatoes and discard the onion. Place the potatoes in a large bowl. Smash them using the back of a fork and then cover to keep warm.
In a large saute pan, cook the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.