A heavy handful of herbs and acidity bring bright and tangy flavors to this potato salad.
Tangy German Potato Salad
A heavy handful of herbs and acidity bring bright and tangy flavors to this potato salad.
Ingredients
- 10 Red Bliss or 6 Yukon Gold potatoes (washed and scrubbed, cut into large chunks)
- 8 thick-cut slices of bacon (medium dice)
- 3 cloves garlic (finely minced)
- 2 stalks celery ( medium dice)
- ½ red onion (small dice)
- 1 Tbsp Dijon mustard
- 2 Tbsp whole-grain mustard
- Tbsp white granulated sugar
- ¼ cup Apple cider vinegar
- 2 Tbsp champagne vinegar
- 1 cup fresh parsley (finely chopped)
- 2 Tbsp fresh tarragon (finely sliced)
- ¼ cup fresh chives (finely sliced)
- Salt & freshly-ground black pepper (to taste)
Instructions
- Put potatoes in a pot and cover with cold water by 1”.
- Add salt and bring potatoes to a simmer.
- Cook until potatoes are tender in the center.
- Drain and remove from heat. Allow potatoes to cool at room temperature for 30-45 minutes.
- While the potatoes are cooling, cook bacon on medium heat until the diced bacon is fully cooked and most of the fat has rendered.
- Remove bacon from oil with a slotted spoon and reserve on paper towels to drain.
- Cook onion on low heat in bacon fat.
- Once the onion is translucent, add garlic and cook for an additional 3 minutes.
- Remove from heat.
- Add the apple cider vinegar, champagne vinegar, Dijon mustard, whole-grain mustard, and sugar.
- Add the bacon and stir to combine.
- Add the potatoes and fresh herbs and carefully stir to combine the mixture together.
- Do not overmix the potatoes, as they fall apart easily after they are cooked.
- Serve immediately, or cool in refrigerator and serve cold.