Tuesday, September 11, 2012

German Potato Salad


2 lbs Yukon Gold or yellow potatoes, unpeeled
1/2 lb bacon
1 large white onion, chopped
2 tbs safflower or canola oil
3 tbs whole-grain mustard
6 tbs apple cider vinegar, or to taste
1 bunch green onions, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbs chopped parsley


Boil potatoes in a large pot until tender, 15-20 minutes. Don't let them get too soft--fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired and slice.

Cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbsp fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm.

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