GERMAN POTATO SALAD with a warm bacon vinegar Dijon dressing!

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat; smoked sausage is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is budget-friendly.

Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.

While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

Add the onion to the skillet, and sauté for 3 to 4 minutes, until softened. Add the garlic and sauté for another minute.

Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.

Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together.

Serve warm and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens