German Potato Salad With Bacon and Vinegar

Potato Salad with BACON and a tasty dressing made from BACON drippings and vinegar. Holy smokes, Batman! I'm in heaven.

To tell you the truth, I have a major issue with traditional potato salad, it's much like my issue with coleslaw. I like potatoes, and I don't mind mayo... but put them together and I'm like NO, thank you. Also, I have a big hangup with the fact that both potato salad and coleslaw are cold dishes. I really prefer my food hot. Regular old sandwich, not for me thank you very much. Toasty warm meatball sub? Yes, please. Cold pizza? Why?! Seriously, just why? Like I said, I really enjoy my food hot... except for sushi, that I like cold, no baked rolls for me. No siree. I'm quite the strange eater when it comes to food temperatures. Unlike, my husband who will devour anything cold. He's been known to eat my paleo chili cold and whatever else I send with him for lunch forgetting that he has no access to a microwave at work and is probably too lazy to use one even if he did. So, where am I going with this whole rant? Potato salad. It's weird to me. Cold potatoes. When do you ever eat potatoes cold? Mayo. Not bad in theory, but kinda gross when potatoes are smothered in it. Celery. Whhhyyyy?! BUT, GERMAN potato salad, now that's something I can get on board with. Replace the mayo with vinegar? Why yes, don't mind if I do. Have I mentioned that salt and vinegar almonds are one of my favorite things. Yes, there is such a thing as and no they aren't weird at all. But this potato salad really had me at one beautiful word - bacon. Baaacccooon. Bacon. Bacon.

I mean seriously how could you go wrong smothering potatoes in bacon drippings? It's a match mad in potato salad heaven. It's sexy, tangy, and just a little bit naughty.

This is seriously going to be summertime go to side dish. You should make it yours also.

German Potato Salad with Bacon and Vinegar

recipe modified from here

Makes 6 side servings

(PRINTABLE)

2 to 2 1/4 pounds waxy potatoes - I used red potatoes and baby Yukon golds - unpeeled and sliced using a mandolin to 1/8 to 1/4  inch slices

6 bacon slices, chopped - I recommend thick cut nitrate free applewood smoked bacon (I get mine at Trader Joe's)

1/2 a large brown onion, finely diced

2/3 cup white wine vinegar

1/3 cup water

2 teaspoons coarse grained mustard (I used garlic coarse grained mustard and it was great!)

2 teaspoons sugar

2 teaspoons KOSHER salt (less if using table salt)

1/2 teaspoon fresh ground pepper
3 green onions - chopped

Wash your potatoes. Leave the skin on and slice using a mandolin. I chose to use a combination of baby Yukon golds and baby red potatoes and it was a very nice combination that I would highly recommend.

Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, add chopped bacon to a hot pan. (Honestly, I say 6 pieces bacon in the ingredient list, but I wouldn't hesitate to use 7 pieces.) Sauté bacon until browned and crispy, about 3 to 4 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Discard all but 2 1/2 tablespoons bacon drippings. It seems like a lot, but this is the base of your dressing. Sauté chopped onion in bacon drippings for about 3 to 4 minutes until onions soften. Add the white wine vinegar, water, mustard, sugar, salt (it seems like a lot of salt, but it's needed - I use coarse grain kosher salt), and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato. Mix in the bacon and chopped green onion. Add more salt and pepper to taste if desired (I didn't). Transfer to a bowl and serve warm. DELICIOUS!

Side Note: The original recipe calls for fresh dill, but I hate dill so I skipped it. I can't imagine it needing it, it is so flavorful without it and the green onion I added gives it a pop of color. But if you are into dill go ahead and add it! The original recipe called for 1/4 cup fresh dill.

Love, Luck, and Happiness!