German Potato Salad
I have made this recipe several times, but realized it was somehow not on the blog! This is one of my husband’s favorite things I make, so today he asked me to make it to go with the bison brisket he is cooking on the Big Green Egg. This is usually meant to be served warm, but I also like it cold, so whichever you prefer will work! Enjoy this great recipe for those Summer grilling moments!
3 pounds new potatoes (I used Yukon gold and peeled them)
1 yellow onion, quartered
1 large shallot, chopped
3/4 cup apple cider vinegar
1/4 cup vegetable or olive oil
1 tb Dijon mustard
1/2 pound bacon, cooked and chopped
salt and pepper
4 green onions, chopped
1/4 cup fresh parsley, chopped (optional, for garnish)
In a large stockpot, cover the potatoes with cold water and add the yellow onion, cut into quarters. Cook over the burner on high heat until tender - you don’t want to over cook the potatoes or they’ll be too mushy. Once done, drain the water and onions and once the potatoes are cool enough to handle, cut the potatoes into chunks. Place in a bowl.
In the meantime, while the potatoes are cooking, cook the bacon in a skillet or sauté pan until crispy. When done, cut into pieces and set aside. Heat the oil left from the bacon and cook the shallots for approximately 2-3 minutes over medium-high heat. Add the cider vinegar and Dijon mustard. Cook for another 2 minutes until somewhat reduced. Pour the warm dressing over the potatoes and layer in the green onions, bacon and parsley. Serve warm or refrigerate and serve cold.