If you want to grab their attention at your next pot luck, deliver Warm German Potato Salad.
You win them over hook, line and sinker.
Once the baby new potatoes are boiled until just fork tender, this dish is transformed in a large skillet.
First comes bacon, cooked until browned and crispy then removed. Diced red onion is added to the skillet until tender. Followed by minced garlic.
The dressing begins with the bacon drippings. To that add a little extra olive oil (if needed), Dijon mustard, red wine vinegar, salt & pepper, and a pinch of cayenne.
You can adjust the amount of vinegar according to preference. We prefer it not to overpower the other ingredients.
When the potatoes have cooled enough to handle, quarter them and toss them in the skillet with the dressing. Nestle them into a single layer, set the heat to medium and let them be. Let them sizzle and caramelize.
I try for 5 minutes…although am often tempted to stir before that. You’ll love how the edges of the potatoes crisp up a bit in the unctuous bacon dressing.
To finish, stir in the crumbled crispy bacon and some chopped fresh parsley.
While it’s nearly impossible not to eat it straight from the skillet, Warm German Potato Salad is a wonderful picnic side dish because it doesn’t require refrigeration.
Have you got a signature recipe that captures the attention of your someone special? I’d love for you to share in the comments section below.
All my best,
Warm German Potato Salad
- 1 1/2 lbs. baby red potatoes
- 6 slices bacon cooked crispy, drippings reserve
- olive oil enough to yield 1/3 cup total when combined with bacon drippings
- 1/2 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
- Boil potatoes until just fork tender. Drain and cool slightly. Then quarter.
- 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 1/3 cup total liquid), vinegar, Dijon, salt, pepper and cayenne. Remove from heat.
- 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.