Warm German Potato Salad
Prep time
Cook time
Total time
Serves: 4-6
  • 1½ lbs. baby red potatoes
  • 6 slices bacon, cooked crispy, drippings reserve
  • olive oil (enough to yield ⅓ cup total when combined with bacon drippings)
  • ½ cup red onion, diced
  • 2 garlic cloves, minced
  • 2 Tbl. red wine vinegar or more to taste
  • 1 Tbl. Dijon mustard
  • salt & pepper
  • pinch cayenne
  1. Boil potatoes until just fork tender. Drain and cool slightly. Then quarter.
  2. Meanwhile, in a large skillet cook bacon until browned and crispy. Remove from skillet and add diced red onion. Sauté until tender, about 5 minutes then stir in garlic and sauté and additional minute. Whisk in olive oil (enough to yield about ⅓ cup total liquid), vinegar, Dijon, salt, pepper and cayenne. Remove from heat.
  3. Toss quartered cooked potatoes in skillet and stir to coat. Nestle them into a single layer then return skillet to stovetop. Cook over medium heat for about 5 minutes. To finish, toss potatoes with crumbled bacon and chopped fresh parsley. Adjust seasonings and vinegar to taste.
Recipe by Lemony Thyme at http://www.lemonythyme.com/warm-german-potato-salad/