German Potato Salad

Published September 1, 2003.

Why this recipe works:

For a warm German potato salad recipe that would avoid the common problems of disintegrating potatoes and a flavorless vinaigrette, we used low-starch potatoes (e.g., small red potatoes) cut in half and cooked in heavily salted water. To flavor our German potato salad recipe, we fried up… read more

For a warm German potato salad recipe that would avoid the common problems of disintegrating potatoes and a flavorless vinaigrette, we used low-starch potatoes (e.g., small red potatoes) cut in half and cooked in heavily salted water. To flavor our German potato salad recipe, we fried up plenty of bacon, then used just part of the rendered fat in the vinaigrette, along with white vinegar, whole-grain mustard, sugar, and some of the potato cooking water, which added body to the dressing.

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Serves 6 to 8 as a side dish

Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.

Ingredients

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