German Potato Salad

Potato salad is classic dish in American cuisine brought by European immigrants; however, similar to coleslaw, it is often served with a thick and creamy dressing that creates a heavy side dish. German immigrants introduced a warm potato salad with a bacon, onion, mustard and vinegar dressing to the States in the late 19th century, which was referred to as hot German potato salad. German potato salad is a great alternative to the traditional American potato salad because it offers a similar style dish with different looks and flavors.

1 lb new potatoes

4 strips of bacon, thinly sliced

½ red onion, trimmed and diced

1 clove garlic, pressed or finely chopped

1 tsp mustard seeds

2 scallions, finely chopped

1 tbsp parsley, finely chopped

1 tbsp apple cider vinegar

salt and pepper

1. Steam potatoes until tender, 15-20 minutes. Once tender, remove from heat and set aside. Once potatoes have cooled slightly, quarter and place in a medium mixing bowl.

2. Place bacon in a medium skillet over medium heat. Fry bacon until golden brown, about 5 minutes, stirring continually to cook evenly and prevent sticking. Remove browned with a slotted spoon, add to potatoes and set aside.

3. Add onions to remaining bacon drippings over medium heat. Sauté onions until translucent, 4-5 minutes. Add mustard seeds and vinegar. Bring vinegar to a simmer, remove from heat and stir in scallions and parsley.

4. Pour mixture over potatoes and bacon in mixing bowl and thoroughly combine potatoes with other ingredients. Season to taste with salt and pepper.

5. Serve warm or room temperature.

Serves 3-4