And boy is it!
I dug out an old old old recipe that has been handed down to me. I was in the mood for a good something to serve with my London Broil. This seemed to hit the spot.
Here is the tip about this Potato Salad.
Serve it Room Temp.
German Potato Salad from Germany.
5 lbs of Yukon Gold Potatoes, boiled, drained, cooled slightly and peeled. (Peel using a clean kitchen towel. Hold in one hand and peel the peel off in the other using the towel! Cool tip I learned somewhere…). Cut into ½’s and then ¼’s and then small pieces and chunks. Place in large bowl.
1 small red onion, diced. Toss in with warm potatoes.
Fresh dill, chopped. Toss in with onions and potatoes. Start small and add more as needed. Dill is one of those flavors that can be slight and then overpowering.
Kosher Salt. NOT table salt. Use to taste. Same as crushed black pepper.
½ lb bacon sliced thin, fried crisp and drained on paper towel. (slice bacon while frozen, works like a charm). Chop into little pieces. Reserve 2 tbsp of the bacon fat. It makes ALL the difference. Toss that into the bowl with everything else.
Use anywhere from a ¼ cup to ½ cup of red wine vinegar to cover the potatoes, saturate but don’t drown.
Add the bacon fat and some chicken stock. Just a little stock to wet everything. Add up to a ¼ cup of vegetable oil (olive oil alters the taste) and 2 tsp sugar. If you feel dangerous, add a ¼ cup of rice vinegar. Add a smidge of mustard. Not a lot. Just a dab. Mix gently, you don’t want to smash the potatoes, you want to incorporate the ingredients. Adjust seasonings where needed, a dash here and smidge there. Nothing is really measured out, just as you see fit for tasting.
Now, let it sit. On the counter. Serve room temp. Cold is ok, hot is a no-no.
This is an adaption of two different recipes. One I have had forever that uses mustard and one I found online that is almost the same as my old family recipe that uses rice vinegar. So…I combined both.