I don’t know about you, but I am in full on summer mode. My barbecue has become my new best friend. It is a lot easier to quickly grill a burger or hot dog for lunch or dinner, than it is to prepare a meal and mess up my kitchen!
German Potato Salad is different because it does not contain mayonnaise. While I love a good traditional mayonnaise based potato salad, I prefer this! The sweet, smoky, tangy concoction has so much flavor and is very much a crowd pleaser. This potato salad only gets better with time too, which makes it a great make ahead side for weekend barbecues.
Idaho® Potatoes have become my new favorite potato to cook with! The mountain fed irrigation combined with Idaho’s rich volcanic soil results in uniquely textured and wonderfully flavored tater. My Connoisseur de Patates of a Swiss husband throughly agrees! Check out the Idaho Potato Commission for more delectable recipes!
- 3 cups cooked diced and peeled Idaho® Potatoes
- 1/2 pound bacon
- 1 small onion , diced
- 1/2 tablespoon crushed garlic
- 1/3 cup vegetable or grape seed oil
- 1/4 cup apple cider vinegar
- 1 tablespoon mustard
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped chives
In a large pot boil peeled potatoes until cooked.
Remove from hot water and bring to room temperature.
While potatoes are cooling, cook bacon.
Once bacon is crisp, remove from pan and reserve about 2 tablespoons of bacon grease.
Chop bacon into small pieces then set aside.
In the hot bacon grease, cook diced onion and garlic until translucent, about 4 minutes. Remove from heat.
In a large bowl, combine mustard, water, vinegar, and sugar. Mix until sugar has dissolved.
Once dissolved, add salt, black pepper, cooked onion and garlic, and herbs. Mix to combine.
Chop coarsely dice potatoes.
Add potatoes to dressing and sprinkle with bacon. Toss to coat.
Make up to a day ahead of time for ultimate flavor.