German Potato Salad with Bacon and Dill

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.

Ingredients:

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

Directions:

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.

Serve warm.