This mayo-free German potato salad, Oklahoma-style, is an excellent side dish you can make for outdoor parties or picnics.
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
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.
Once potatoes are cooked, remove from water and cut into cubes.
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.
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.
Toss warm potatoes with sauce and reserved crumbled bacon. Serve warm or at room temperature.