You can’t talk German-American food and not talk German potato salad. This vinegary mustard based variation of the summer cookout favorite is simple to make and damn delicious.
Also did I mention bacon? Mmm bacon.
- 2 pounds of small Yukon potatoes, cut into quarters
- 1/2 cup of crispy bacon, roughly chopped
- 4-5 tbsp of whole grain mustard
- 1 tbsp of honey
- 2 tbsp of cider vinegar
- Some cooking oil
- 3 tbsp of olive oil
- 1/2 tsp of celery seed
- 1 cup of chopped parsley
- Toss your potatoes in the large bowl with some cooking oil, salt, and pepper and spread them evenly on your sprayed sheet pan. Roast these in the oven at 400 until their golden brown. Once they’re cooked, remove them from the oven and set the pan off to the side. Only then should you continue on with the next step.
- Combine the olive oil, mustard, vinegar, celery seed, and honey in a bowl and whisk until its homogenized. Season this with a little salt and pepper to taste, but keep in mind you seasoned the potatoes before they were roasted, so don’t get heavy handed with the salt.
- Dump your warm roasted spuds into the larger mixing bowl, add in the dressing, bacon, and parsley and toss well to combine.
Easy enough right? Delicious for sure. Roasting the potatoes, versus steaming or boiling them, not only adds additional flavor, it gives them a little more backbone, keeping them from mushing while being tossed with the dressing.
After dressing the potatoes put them in whatever vessel you’re gonna serve them out of and just let them sit on the counter. This dish is best served mildly warm or room temperature.
if you missed it checkout my recipe for sauerkraut in Oktoberfest – pt.1