German Potato Salad with Bacon and Dill
Many potato salads typically are mayonnaise-based, but this recipe is a variation of that. I truly have to say that this may have become my favorite potato salad. This flavor-palette (um – bacon and dill) is always an award-winner, and one of my absolute favorites!
You can still make it ahead of time – just keep warm in a crockpot.
1.5 pounds medium-size red-skinned potatoes, unpeeled, cut into 1-inch pieces
6 bacon slices, chopped (before or after)
|My sous-chef (age 5) stirred the onions –
Get the kids involved with this recipe!
1/2 cup red onion, finely chopped
1/2 cup red cider vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
1 hard-boiled egg, mashed
1/4 cup chopped fresh dill
Salt and pepper to taste
Place cold potatoes into cold water. Boil potatoes until cooked through (knife goes through center) – approximately 10 minutes once the water comes to a boil.
Sauté bacon in large skillet (over medium heat) until browned. Remove bacon and place on paper towels.
Using the bacon grease, add onion. Sauté for 2 minutes or so. Add in vinegar, water and mustard and simmer until reduced (about 4 minutes.) Remove from heat.
Add cooked potatoes and toss to coat with sauce from the pan.
Allow for it to absorb. (If potatoes still seem too try, add some extra-virgin olive oil.) Toss with hard-boiled egg, chopped fresh dill, chopped bacon (previously cooked), and salt and pepper to taste.
Fourth of July Recipes: