Published September 1, 2003.
Tired of cold potato salads? German potato salad is best served warm and offers a balance of big flavors from bacon and vinegar—when made correctly.
Tasteless, broken down potatoes; unbalanced, flavorless vinaigrettes; and greasy, greasy, greasy overall.
A hot or warm potato salad, pungently tangy from its vinegar dressing and chock-full of bacon flavor.
Use low-starch potatoes (small red potatoes, for example) cut in half and cooked in heavily salted water. Fry up plenty of bacon, then use 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 adds a bit of body to the dressing (from the potato starch).
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