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
Ingredients
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2 pounds
Yukon gold potatoes (cubed)
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Koshers salt
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1 tablespoon
Olive oil
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1/2 pound
Thick cut bacon
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1/2
Yellow onion (diced)
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1/2
Red onion (diced)
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1/2 cup
Chicken stock
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1/3 cup
Apple cider vinegar
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2 tablespoons
Dijon or spicy brown mustard
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1/8 teaspoon
Ground pepper
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1 bunch
Chives (finely chopped)
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1 tablespoon
Parsley (minced) (optional)
Directions
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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.
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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.
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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.
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Toss in or top with bacon, chives and parsley if using. Serve warm or at room temp.
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