Having lived in Germany for several years, I’m always looking for a truly authentic German flavor to my hot potato salad. In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy. Using the bacon grease in the dressing is an important (and flavorful) step. Don’t skip it!
- 2 lbs. fingerling and red potatoes
- ¼ lb. bacon, diced
- ¼ C apple cider vinegar
- ¼ C water
- 1 T sugar
- 1 t. salt
- ½ T stone-ground mustard
- Put potatoes into a large pot and cover with water. Heat to a boil, then let potatoes simmer until cooked and tender. Ideally, the potatoes will still be a little firm. Slice the potatoes.
- In a separate pan, cook the diced bacon, reserving at least ½ T of the grease. Combine the vinegar, water, sugar, mustard, salt, bacon, and reserved grease. Heat through.
- Stir the potatoes with the dressing, and serve warm.