Truth be told- I am NOT a potato salad fan. Potatoes covered in gloopy mayo has never been my thing. My hubby loves it though, weirdo. Bless his heart. haha. JK. For some reason when I was planning our 4th of July menu I thought a potato salad would go good with what I had planned, so I went on the hunt for a non-mayo recipe.
I found this German Potato Salad recipe on-line, and after reading the ingredients I knew it would be delicious! There is not one drop of mayonnaise in this recipe but lots of other flavorful ingredients. Bacon for starters. Any recipe with bacon listed as the second ingredient you know is going to be good. ha! The apple cider vinegar and dijon mustard also make this potato salad tangy and so good. I was worried about the mustard because Kale isn’t a fan, but he honestly LOVED this. It was another one of those meals he kept complimenting on as we ate. I love it when that happens! 🙂
This potato salad is best served warm, unlike traditional potato salads. I made this in the early afternoon and then reheated it later when we had dinner. It was still amazing and tasty as ever. Definitely making this one again in the near future! 😉
- 2 pounds red potatoes
- 1 teaspoon salt
- 1 (12 ounce) package applewood smoked bacon, cut in one-inch pieces
- ⅓ cup apple cider vinegar
- 3 Tablespoons sugar
- 1 Tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon freshly minced garlic
- ½ cup freshly chopped parsley
- Start by scrubbing and cleaning potatoes with water. Dry. Cut into large chunks trying to keep all equal in size. Place potatoes in a large pot of cold water. Bring to a boil. Season with the one teaspoon of salt and boil potatoes for 15 minutes or until fork tender. Turn off burner. Drain water then place pot back on burner. Let potatoes steam dry for a few minutes.
- Meanwhile, in a medium saucepan, cook bacon pieces over medium-high heat until crispy. When done cooking remove bacon with a slotted spoon onto a paper towel lined plate; leaving bacon grease in saucepan. Remove pan from burner to let grease cool down a bit. Slowly add vinegar, sugar, Dijon mustard, salt and pepper to saucepan. Place pot back on burner and bring to a boil. Turn heat to low and let simmer a few minutes. Stir in minced garlic and let cook only 30 seconds. Remove pan from heat and carefully pour mixture over the cooked potatoes. Fold until all the liquid is absorbed then stir in bacon and parsley. Serve potato salad warm and enjoy!
RECIPE ADAPTED FROM: FIVE HEART HOME