From the Notebook

German Potato Salad

Published
German Potato Salad

I have an impressive herb garden this year. Always looking for new ways to use herbs in the kitchen. This potato salad calls for one of my favorites.

Ingredients

  • 2 pounds of new red potatoes, halved, boiled until fork-tender
  • 8 oz bacon strips, cut into ½-inch pieces
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 1 cup chopped fresh parsley, dill, and chives

Method

  1. In a medium skillet, cook the bacon until crisp over medium heat for about 10 minutes. Removed from the skillet with a slotted spoon, leaving the bacon fat in the skillet. Combine vinegar, mustard, sugar, and garlic with the bacon grease.

  2. Place cooked potatoes in a large bowl. Add the dressing and toss well. Carefully fold in cooked bacon and the herbs. Served warm or at room temperature.

Bon Appétit

Originally published on Daga's Cooking Journal.