German: Bayrischer Kartoffelsalat (Bavarian Potato Salad)

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves 6)

This Bavarian-style potato salad from southern Germany does not use mayonnaise in the dressing. Instead, this is an old-world sweet-and-sour salad infused with grainy mustard and the smokey flavor of bacon. We like to use red potatoes because the flesh stays firm even when cooked. The beautiful color of the skin also adds to the visual appeal of the salad, so we leave it on, which also adds additional nutritional value like dietary fiber and potassium. Traditionally, the Germans like to serve this potato salad warm, but it is just as good at room temperature.

Ingredients:

• 2 pounds potatoes with skin on (red preferred)
• 1 pound bacon
• 1 medium red onion diced
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 2 tablespoons sugar (or sub agave nectar)
• 1 tablespoon dijon mustard (coarse preferred)
• salt and pepper (to taste)
• 4 green onions, finely sliced
• Chopped parsley for garnish (optional)

Procedure:

1. Boil whole potatoes in pot until soft (about 10 minutes)
2. Drain potatoes and let cool, then cut into bite-sized pieces (do not remove skin)
3. Meanwhile, cook bacon in a skillet until crisp
4. Remove bacon and set aside on paper towels to absorb grease, then dice into small pieces
5. Add red onions to bacon grease in pan, cook until soft (about 5 minutes)
6. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through
7. Pour sauce into bowl, add potatoes, bacon, green onions and toss
8. Garnish with parsley (if desired)
9. Serve hot, or at room temperature