Warm German Potato Salad
Ingredients
2 lbs.
unpeeled baby red potatoes
12 oz.
Kowalski's Applewood Smoked Bacon, cut into ¼" pieces
1
medium yellow onion, chopped
½ cup
apple cider vinegar
¼ cup
water
¼ cup
sugar
2 tsp.
kosher salt
1 tbsp.
Dijon mustard
1 ½ tsp.
celery seeds
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2-3 tbsp.
chopped fresh parsley, snipped chives and/or thinly sliced green onion, divided
Directions
- Place potatoes in a large deep pot; cover with cold salted water. Bring to a boil over high heat; cook until potatoes are barely tender (about 10 min.).
- Drain potatoes; let cool at room temperature until cool enough to handle. Cut into evenly sized pieces of approx. the same shape (thick slices, cubes, etc.); set aside.
- In a medium sauté pan, cook bacon over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn (about 10 min.). Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to drain.
- Remove all but 2 tbsp. bacon fat from the pan.
- Add onions to pan; cook over medium heat until softened and golden-brown (5-8 min.).
- Add next 7 ingredients (through pepper); bring to a boil over medium-high heat, cooking and stirring until sugar is dissolved.
- Stir in potatoes, ½ of the parsley and ½ of the bacon; cook until mixture is evenly warm (1-2 min.).
- Sprinkle with remaining bacon and parsley; serve warm.
