Ingredients
- 10 slices bacon, cut into 1/2-inch pieces
- 2 pounds small red potatoes, unpeeled, sliced 1/4 inch thick
- 3 cups water
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- Salt and pepper, to taste
- 3 tablespoons cider vinegar
- 3 tablespoons whole-grain mustard
- 4 scallions, sliced thin
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped sweet green vinegar peppers (optional)
Cook Bacon
Cook the bacon in a 12-inch nonstick skillet over medium heat until crispy, which should take about 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
Pour the bacon fat into a liquid measuring cup. You will need 1/4 cup fat for the dressing; discard the excess or add vegetable oil to make up 1/4 cup if needed.
Set aside.
Cook Potatoes
In the now-empty skillet, add the potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt. Bring to a boil over high heat.
Cook while stirring occasionally until the potatoes are tender, about 15 minutes. Continue cooking until the liquid becomes syrupy and coats the bottom of the skillet, which should take an additional 3 to 5 minutes.
Transfer the potatoes and cooking liquid to a large bowl.
Prepare Dressing
Combine the vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon sugar with the reserved bacon fat. Stir until well mixed. Pour the dressing into the potato mixture and stir thoroughly. Allow it to sit for 15 minutes.
Combine and Serve
Add the scallions, parsley, peppers (if using), and bacon to the potato mixture. Using a rubber spatula, stir firmly to partially break up the potatoes and create a creamy texture, approximately 20 strokes. Serve warm.
Warm German Potato Salad
Ingredients
- 10 slices bacon, cut into 1/2-inch pieces
- 2 pounds small red potatoes, unpeeled, sliced 1/4 inch thick
- 3 cups water
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- Salt and pepper, to taste
- 3 tablespoons cider vinegar
- 3 tablespoons whole-grain mustard
- 4 scallions, sliced thin
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped sweet green vinegar peppers, optional
Instructions
- Cook bacon in a skillet over medium heat until crispy, 5-7 minutes. Transfer bacon to a paper towel-lined plate. Pour bacon fat into a measuring cup; keep 1/4 cup for dressing, discard excess.
- In the skillet, add potatoes, water, sugar, celery seeds, and salt. Boil over high heat, stirring occasionally, until potatoes are tender, 15 minutes. Cook further until liquid becomes syrupy, 3-5 minutes. Transfer potatoes and liquid to a bowl.
- Mix vinegar, mustard, salt, pepper, remaining sugar with reserved bacon fat. Pour dressing over potatoes, stir thoroughly. Rest for 15 minutes.
- Add scallions, parsley, optional peppers, and bacon to potatoes. Stir firmly to partially break potatoes and create a creamy texture, about 20 strokes. Serve warm.