Prep: 10 min

Ready: 30 min

Servings 4-6

We are starting to use up quite a lot of the food we have had in the house and have almost emptied our pantry. We are still trying to avoid the grocery store as much as possible because of COVID-19. We had some Yukon Gold potatoes so I decided to make German Potato Salad. I love the flavor of this salad with the bacon and vinegar flavor. It can be served hot or cold. (I prefer cold.) This is a great side dish for schnitzel or brats. It tastes even better the second day after the flavors have blended together. Now that spring is in the air and summer is around the corner, this is a perfect picnic side dish. Give it a try and let me know what you think. Stay safe and healthy, and if you can – get outside!

Ingredients

• 3 lbs. quartered unpeeled small firm potatoes (I used Yukon Gold.) You could also use redskin.

• 6 slices of bacon

• 2 Tbs. bacon fat from frying

• 1/2 cup white wine vinegar

• 1 Tbs. whole-grain mustard

• 1 Tbs. sugar

• 1/2 cup extra virgin olive oil

• 2 Tbs. fresh dill, chopped

• 1/4 cup chopped scallions

• Fresh ground pepper and salt to taste

• Fresh parsley as garnish

Directions

1. In a large pot of salted water, add the potatoes and bring to boil. Cook for about 15 minutes or until the potatoes become soft. Test them with a fork.

2. While the potatoes are cooking, fry the bacon in a skillet until crispy. Save 2 Tbs. bacon fat from the pan.

3. In a medium-size bowl, combine the vinegar, mustard, sugar, olive oil, and scallions.

4. Crumble the bacon and add it along with 2 Tbs. bacon fat to the bowl. Stir together.

5. After the potatoes have completed cooking, drain them in a colander and mix them into the  bowl

6. Add the fresh dill and salt and fresh pepper to taste.

This makes a perfect summer picnic side dish.

German Potato Salad

Easy to make picnic side dish with delicious flavor

• 3
  Lbs.
  Yukon Gold Potatoes
  quartered
• 6
  slices
  bacon
• 2
  Tbs.
  bacon fat
  from frying
• ½
  cup
  white wine vinegar
• 1
  Tbs.
  whole-grain mustard
• 1
  Tbs.
  sugar
• ½
  cup
  olive oil
  extra virgin
• 2
  Tbs.
  fresh dill
  chopped
• ¼
  cup
  scallions
  chopped
• fresh ground pepper and salt
  to taste
• fresh parsley as gqarnish
  optional

1. In a large pot of salted water, add the potatoes and bring to boil. Cook for about 15 minutes or until the potatoes become soft. Test them with a fork.

2. While the potatoes are cooking, fry the bacon in a skillet until crispy. Save 2 Tbs. bacon fat from the pan.

3. In a medium-size bowl, combine the vinegar, mustard, sugar, olive oil, and scallions.

4. Crumble the bacon and add it along with 2 Tbs. bacon fat to the bowl. Stir together.

5. After the potatoes have completed cooking, drain them in a colander and mix them into the  bowl

6. Add the fresh dill and salt and fresh pepper to taste.

This makes a perfect summer picnic side dish.