10.15.2014

German Potato Salad

My parents hosted their annual Oktoberfest party last weekend (more photos coming soon) and it seemed fitting to make a giant vat of potato salad to go with the brats and sauerkraut. Check out the recipe below, it's best when served at room temperature. 

German Potato Salad
(serves 10-14)
Recipe adapted from Five Heart Home

Ingredients
5 lbs red potatoes, cleaned and cut into 2 inch cubes (approximately)
1 tablespoon kosher salt (for boiling potatoes)
1 package bacon, diced
1/2 cup apple cider vinegar
3 tablespoons sugar
2 tablespoons dijon mustard
1/4 cup, finely sliced red onion
1 teaspoon salt
Freshly ground black pepper
6 cloves garlic, minced 

1 cup fresh parsley, chopped

Directions
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Gently add potato chunks to the boiling water and reduce heat and simmer potatoes for 10 minutes or until they are tender when stabbed with a fork. Drain water and run potatoes under cold water to cool slightly. 

Set a large saute pan over medium heat and add bacon. Cook bacon, stirring occasionally, until crispy. Reduce heat to medium and use a slotted spoon to remove bacon to a paper towel while leaving bacon grease in the pan.

Add vinegar, sugar, dijon mustard, salt, and pepper to the bacon grease in the pan. Bring the mixture to a simmer, and stir for a couple of minutes. Add the minced garlic and cook for an additional minute until the garlic is fragrant. Remove the pan from heat and gently toss the potatoes and dressing together in a large mixing bowl. Carefully fold in the cooked bacon pieces and chopped parsley. Serve at room temperature and refrigerate any leftovers. 

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