Unlike ultra creamy salads and slaws, German potato salad cuts through all that nonsense with a fierce vinaigrette. Hit the potatoes while they’re hot, so they soak in the vinegar and bacon fat.
What You Get
Baby red potatoes
Apple cider vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 4 side servings
20 minutes active
30 minutes total
Bring a large pot of salted water to a boil. Cut the potatoes into halves or quarters, depending on size. Slice half of the green onions, reserving the rest for another use. Pick the parsley, toss the stems, and chop the leaves. Roughly chop the bacon ends.
Add the potatoes to the boiling water, and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes, let them steam for a minute, and then shake any excess liquid from the colander.
Meanwhile, in a small frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the bacon ends and sauté until crispy, 5 minutes.
While the potatoes are still hot, dump them into a large bowl, and pour the bacon and any pan drippings over. Drizzle with about ⅓ cup vinaigrette, season with salt and pepper, and turn to coat. Fold in the green onions and parsley.
Heap the potato salad onto plates, grind with pepper, and serve warm.