German Potato Salad With Bacon and Vinegar

Potato Salad with BACON and a tasty dressing made from BACON drippings and vinegar. Holy smokes, Batman! I'm in heaven.

To tell you the truth, I have a major issue with traditional potato salad, it's much like my issue with coleslaw. I like potatoes, and I don't mind mayo... but put them together and I'm like NO, thank you. Also, I have a big hangup with the fact that both potato salad and coleslaw are cold dishes. I really prefer my food hot. Regular old sandwich, not for me thank you very much. Toasty warm meatball sub?

Yes, please.

Cold pizza? Why?! Seriously, just why? Like I said, I really enjoy my food hot... except for sushi, that I like cold, no baked rolls for me. No siree. I'm quite the strange eater when it comes to food temperatures. Unlike, my husband who will devour anything cold. He's been known to eat my paleo chili cold and whatever else I send with him for lunch forgetting that he has no access to a microwave at work and is probably too lazy to use one even if he did. So, where am I going with this whole rant? Potato salad. It's weird to me. Cold potatoes. When do you ever eat potatoes cold? Mayo. Not bad in theory, but kinda gross when potatoes are smothered in it. Celery. Whhhyyyy?! BUT, GERMAN potato salad, now that's something I can get on board with. Replace the mayo with vinegar? Why yes, don't mind if I do. Have I mentioned that salt and vinegar almonds are one of my favorite things. Yes, there is such a thing as and no they aren't weird at all. But this potato salad really had me at one beautiful word - bacon. Baaacccooon. Bacon. Bacon.

I mean seriously how could you go wrong smothering potatoes in bacon drippings? It's a match made in potato salad heaven. It's sexy, tangy, and just a little bit naughty.

This is seriousy my summertime go to side dish. You should make it yours also.

Yield: 6 side servings

Author: The Approachable Home

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German Potato Salad With Bacon and Vinegar

Potato Salad with BACON and a tasty dressing made from BACON drippings and vinegar.

Prep time: 15 MCook time: 25 MTotal time: 40 M

Ingredients:

• 2-3 lbs yukon gold potatoes or a mix of yukon golds and red potatoes
• 6-8 slices thick cut bacon
• 1/2 large brown/yellow onion, finely diced
• 2/3 cup white wine vinegar
• 1/3 cup water
• 1 TBL coarse whole grain mustard
• 2  teas sugar
• 2 teas Kosher salt
• fresh ground pepper, to taste
• 3-4 green onions, green parts chopped

Instructions:

1. Wash your potatoes. Leave the skin on and slice using a mandolin or slice in even 1/8 - 1/4 inch slices.
2. Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.
3. Meanwhile, using kitchen scissors cut bacon into one inch pieces, add bacon pieces to a hot pan. Sauté bacon until browned and crispy, about 5-8 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.
4. KEEP YOUR BACON DRIPPINGS / GREASE!
5. Add finely chopped onion to pan with bacon drippings.
6. Sauté chopped onion in bacon drippings for about 5 to 7 minutes until onions soften. Add the white wine vinegar, water, mustard, sugar, salt and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.
7. Add potatoes to the pan and gently spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato. Gently mix in the bacon and chopped green onion. Taste, add more salt and pepper to taste if desired. Transfer to a bowl and serve warm.