I made this potato salad for the Father’s Day festivities this past weekend and it was a definite hit! Brandon isn’t a fan of mayonnaise, and I when I saw this recipe I thought it sounded so summery and fresh I had to try it out.
German Potato Salad (a recipe from Whole Foods)
- 2 pounds Yukon Gold or yellow potatoes, unpeeled
- 1/2 pound bacon
- 1 large white onion, chopped
- 2 tbs 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! Drain and cool slightly, then slice. Put sliced potatoes into a large bowl.
Meanwhile, cook bacon in large skillet. Put on a paper towel-lined plate to drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbs fat from the skillet and return to medium heat. Add white onion and cook until lightly browned, 7-8 minutes. Add onion and warm bacon to potatoes. Gently toss together.
In another bowl mix together oil, mustard, vinegar, green onions, salt and pepper. Pour over potato mixture and gently toss together until coated. Garnish with parsley. Serve warm or at room temperature. Serves 8.
I made it the day before and let it sit in the fridge overnight. It was still very good. I doubled the recipe since we were having people over but there were a ton of leftovers, partly because there was so much other food. I also think it would have been better with a little less vinegar. Regardless, it was very good. Definitely a keeper!