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Author Notes: I’m not a big fan of mayonnaise based potato salads (especially if they are sitting out in the summer,) this German type uses no mayo and has a nice mustard kick and a little vinegar tang. —Erwinm
Serves 6 to 8
- 2 pounds Yukon gold potatoes (cubed)
- Koshers salt
- 1 tablespoon Olive oil
- 1/2 pound Thick cut bacon
- 1/2 Yellow onion (diced)
- 1/2 Red onion (diced)
- 1/2 cup Chicken stock
- 1/3 cup Apple cider vinegar
- 2 tablespoons Dijon or spicy brown mustard
- 1/8 teaspoon Ground pepper
- 1 bunch Chives (finely chopped)
- 1 tablespoon Parsley (minced) (optional)
- Place washed cubed potatoes in a pot, cover with water and add salt. Bring the pot to a boil then simmer until tender, about 20 minutes. Drain and set aside.
- Coat a saute pan with olive oil and bring to a medium high heat. Cook the bacon in the pan until crisp. Once crisp, place on a paper towel and crumble into pieces. Pour off fat from pan, leaving around 2 tablespoons in the pan. Add yellow and red onion and cook until soft and aromatic, around 5-7 min.
- Wisk in the chicken stock, vinegar, mustard, paprika, pepper and add salt to taste. Stir until it thickens. Add in potatoes, and toss to coat.
- Toss in or top with bacon, chives and parsley if using. Serve warm or at room temp.
- This recipe was entered in the contest for Your Best Recipe with Mustard