Warm German Potato Salad
Warm German Potato Salad with tangy cider vinegar, whole-grain mustard, and smoky bacon, balanced by a hint of celery seeds and fresh scallions for a flavorful finish.
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.