German Potato Salad

   Potato salad is a classic make-to-bring-somewhere-dish. Am I right? It uses inexpensive ingredients, it's relatively quick & simple to put together, can be made ahead of time, and almost everyone likes it.

    My problem usually with potato salad is the disgusting amount of mayonnaise added to most recipes. Bleh. 

    So, this is a thing that has been around for a while, but I only recently stumbled upon German Potato Salad ("Kartoffelsalat") a potato salad recipe that uses vinegar & the fat from the bacon to create the dressing. Most traditionally this potato salad is served warm, but if you let it cool, the salad does get a little "creamier" as the bacon fat cools. 

   A potato salad that boasts a sweet & tangy dressing, and it's mayo free? Yes please! 
It's crazy delicious, it is a crowd pleaser, it is awesomesauce, as some people might say! And I like that saying for this because, well, it really is the "sauce" that makes this the best!  
      

German Potato Salad
Adapted from Bravo For Paleo

Ingredients:

• 6-8 Medium, white potatoes (or 10-15 small red potatoes), about 2.5 lbs
• 8 pieces of bacon
• 1/3 cup apple cider vinegar
• 1 Tsp yellow mustard mustard*
• 2 Tsp Grainy dijon mustard* (can sub the 2 types of mustard for 1 Tbsp dijon) 
• 2 Tsp honey (can omit if restricting sweeteners for Whole30)
• Salt & pepper
• 2 Cloves of garlic, crushed and chopped up fine
• 1 Small onion, diced
• 3 Tbsp fresh rosemary, chopped (or 1 Tbsp dried)
• 2 Tbsp green onions, chopped

Method:

1. Make sure your potatoes are clean! Leave the skins on, but clean them well
2. Cut potatoes into 1 inch cubes, and place into a large pot and add water just to cover
3. Bring water to a boil, and then reduce heat and simmer for 10-15 minutes or until the potatoes are tender 
4. Drain, and rinse the potatoes in cool water. Set aside
5. Whilst your potatoes are cooking, cook the bacon in a large skillet over medium heat, flipping as needed, until crispy
6. Leave bacon grease in the skillet!
7. Remove bacon onto a plate or cutting board and use paper towel or a clean dish towel to pat some of the grease off, then crumble the bacon and set it aside
8. To the bacon grease in the skillet carefully add the vinegar, & scrape up all the nice bits off the bottom of the skillet
   
9. Add the mustard & grainy dijon, honey, salt and pepper 
10. Bring to a low boil for 1 minute, then add garlic, stirring until fragrant, about 1 minute
11. Carefully pour the dressing from the skillet into a large bowl. Add in the cubed potatoes, crumbled cooked bacon, diced onion, rosemary, and green onions and gently toss to coat. If you prefer your potatoes to be a little more smooshed, toss to coat a little more vigorously! 
12. Serve hot or cold

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    I cannot cut any type of onion without my eyes burning!!! I'm not sure how many eye-burning selfies I've shared, but I'm gonna keep sharing them because I'm weird, and because I want to! ; )

    If you've got some (American) Thanksgiving festivities you're going to this weekend, bring this along!

    On that note, to my American friends, Happy Thanksgiving (yesterday), and I hope you have a great weekend visiting family & friends! 

    To the rest of us, happy regular weekend in November! 

    Take time, wherever you live, to stop and be thankful for something. To see whatever you have as a blessing, whether big or small, 


​xoxo