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Shawna’s German Potato Salad

By Farmigo Organizer, Shawna Belmont

This German Potato Salad is a delicious alternative to the heavier, mayonnaise-based American-style potato salads. It’s best served warm, and it makes a great addition to an outdoor picnic or BBQ. The pungency of the mustard-based dressing pairs especially well with sweet BBQ glazed ribs or chicken — perfect for cookouts! With Memorial Day weekend on the horizon, give it a try!

German Potato Salad
Serves 4 as a side dish

Ingredients
2 lbs.  potatoes (I used fingerlings, but red or purple potatoes also work well)
Kosher salt
5 slices of bacon
1/2 cup diced onion (I used red spring onion, but regular red, yellow, or white spring onions are all fine)
2 tbsp stone-ground mustard
1/2 cup apple cider vinegar
1 tbsp honey
1/4 cup water
1/4 cup minced chives
Salt and pepper, to taste

Wash the potatoes, skins on. If the potatoes are small you can leave them as is; if they’re larger, make sure everything is chopped into roughly 1/2″ pieces.

Place the potatoes in a pot, add a good palm full of salt, and cover with water. Bring to a boil and allow to cook until the potatoes are easily pierced with a fork. Drain, and set aside to cool in a large bowl.

Cook the bacon in a skillet over medium-high heat, until browned and crispy. Remove bacon from pan and set aside, reserving the rendered fat in the pan. Chop or crumble bacon into bite-sized pieces.

Add the diced onion to the bacon fat, and cook over medium heat until translucent. Add mustard, vinegar, honey, and water. Bring to a boil and reduce to about 1/2 cup.

Pour hot dressing over potatoes and mix with half of the bacon and half of the chives. Season to taste with salt and black pepper.

Transfer to serving dish and top with remaining chives and bacon. Serve warm.


SEA-Shawna-Belmont_IMG_7843Shawna Belmont is a Farmigo Organizer for the First Hill Farm Fresh community in Seattle, WA. Learn (and taste!) more at Farmigo.

4 Comments

  1. Mari Mari

    This looks amazing and I’m so happy to see recipes coming from our community on here! Can’t wait to try it!

  2. Linda Linda

    This is awesome & plan on cooking this with our next bbq!

  3. Jess Jess

    Thanks so much for sharing your talents with us, Shawna! <3

  4. I like the idea of a cold potato salad with onion and bacon, but I’d discard the bacon fat and use some olive oil for the onion instead, plus I’d add the vinaigrette (mustard,vinegar,olive oil) to the potatoes when have cooled down. Just my personal “health-coach” opinion. : ) BTW I wish there were more organic potatoes on the Farmigo list (Potatoes are among the Dirty 15 Produce)
    Thank you for supporting our farmers!

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