Get Fit With Larysa Blog

Salad Days

Posted on June 4, 2010 by admin

Tis the season for going over to friend’s houses and outdoor parties. Potato salad is always a staple, but, personally, I don’t like creamy potato salad. Today I’m providing you with an alternative the creaminess that everone expects. This warm German potato salad is tangy and bacony.  (Bacon makes everthing better.) When making it, be sure to salt the water the potatoes are cooked in. Finally, dont be afraid to serve the salad cold, its delicious either way.   This will for sure be a crowd pleaser!

Eat On!
Chef Poppy

German Potato Salad

Ingredients
3 pounds new potatoesIngredients
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.