German Potato Salad

I found this recipe over the summer and made it for a dinner party, but we ate it all and I didn’t have a chance to photograph it. I have to say that I like this more than regular mayonnaise-based potato salads (although those are awfully good in the summer.) I love the tang that the vinegar and the dill pickles give this potato salad. I also love the bacon. Everything is better with bacon!

This recipe calls for caraway seeds.  I skipped them because I didn’t have any and the potato salad was still excellent.  The first time I made this I didn’t peel the potatoes.  I scrubbed them very well before cooking them.   I enjoy potatoes with the skin on if the skin is very thin.  I love this potato salad!

German Potato Salad
Recipe from Fine Cooking, July 2010

For the dressing:
1/4 cup white wine vinegar
1 Tablespoon grainy mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1-1/2 teaspoon caraway seeds, lightly toasted and ground (optional)

For the salad:
1/4 cup plain rice vinegar
Kosher salt
3-1/2 pound medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
3/4 pound bacon, cooked and crumbled
1 cup small-diced sweet onion
3/4 cup small-diced dill pickles
1/2 cup chopped fresh flat-leaf parsley

Make the dressing. Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds, if using.

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit until the salt is dissolved. Put the potatoes and 2 Tablespoons salt in a 6-quart pot and add enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.

Drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. Pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Yield: 8 servings

One year ago: Toasted Corn, Cherry Tomato and Edamame Salad
Two years ago: McDonald’s-Style Chicken Nuggets