German potato salad recipe

This mayo-free German potato salad, Oklahoma-style, is an excellent side dish you can make for outdoor parties or picnics.

German potato salad

German potato salad recipe

2 pounds Yukon Gold potatoes
1/2 pound JC Potter Sliced Slab Bacon
3/4 cup chopped yellow onion
1 tablespoon Seikel’s Oklahoma Gold Mustard
1/3 cup Garden Club Vinegar
2 tablespoon rice wine vinegar
1/4 cup sugar
1 teaspoon kosher salt
2 tablespoons chopped fresh parsley

  1. Place potatoes in large pot, and fill with water to cover potatoes 2 inches. Add some salt to water for flavor. Bring to a boil, then simmer 20 minutes or until potatoes are tender but still hold their shape. You may need to add 5 minutes to cooking time, depending on the size of the potatoes.
  2. Once potatoes are cooked, remove from water and cut into cubes.
  3. While potatoes are boiling, cook bacon in a sauté pan over medium heat until cooked and crisp. Crumble bacon and set aside, but reserve bacon drippings in pan.
  4. Add onion, cooking over medium heat for 5 minutes or until onion is softened. Add mustard, vinegars, sugar, salt and parsley, letting simmer for 2 minutes to combine flavors.
  5. Toss warm potatoes with sauce and reserved crumbled bacon. Serve warm or at room temperature.

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