German Potato Salad

4.34 from 3 votes

Prep Time5

Cook Time40

Total Time45

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: potato, salad, side

Servings:

Author: Sweet Basil

Heat a large pot of water over high heat until rapidly boiling. Meanwhile, cut the potatoes in half. Add the potatoes to the rolling water and season with 1 teaspoon salt.
1 Pound Yukon Gold Potatoes, 1 Pound Baby Red Potatoes, 1 teaspoon Salt
Allow the potatoes to cook until fork tender, about 10 minutes.
Place a large dutch oven over medium heat. Cut the bacon strips into approximately 1-inch pieces and add to the pot. Cook the bacon, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon pieces to a plate lined with a paper towel. Measure 1/4 cup bacon grease and place back in the pot. If there isn't enough, add a little olive oil and butter to get to 1/4 cup.
12 Ounces Bacon, 1/4 Cup Reserved Bacon Fat
Add the butter and olive oil, and once melted, stir in the garlic and 1 tablespoon of parsley until the garlic is fragrant and beginning to be browned.
2 Tablespoons Butter, 2 Tablespoons Olive Oil, 2 Cloves Garlic, 3 Tablespoons Parsley
Quickly whisk in the vinegar, garlic, mustards, and sugar.
1/4 Cup Apple Cider Vinegar, 3 Tablespoons Sugar, 2 teaspoons Dijon Mustard, 1 teaspoon Stone Ground Mustard
Bring to a simmer until it thickens slightly, about 1 minute.
Add the potatoes , gently stirring to coat, then stir in the bacon and reserved parsley.
3 Tablespoons Parsley
Serve immediately with additional salt and pepper if needed.
1/2 teaspoon Salt, 1/4 teaspoon Pepper

leftovers will keep for 3-4 days in the refrigerator