Yesterday, while cooking the Salt and Vinegar Potatoes, I realized how well the method of boiling the potatoes in vinegar would work for German style potato salad. I prefer that style to Southern style potato salad because I’m not a fan of eggs or mayonnaise. German style isn’t perfect because it’s usually served hot, and, while the vinegar flavor adds some interest, the potatoes can be so bland. Turns out, you can remove that blandness by adding spices to boiling water while cooking potatoes.
Result? A really tangy, spicy potato salad that is far from bland. I originally made with two tablespoons of Dijon mustard, which resulted in a strong horseradish flavor but lowered the amount used to only one tablespoon for the final result. If you want an even softer tang, reduce the amount of vinegar used while boiling the water to half vinegar, half water.
Tangy German Style Potato Salad
a Honeysuckle Life original recipe
Time: 5 minutes prep, 35 minutes total
Yield: 4 servings
- 6 red potatoes, cubed
- 2-3 cups white distilled vinegar
- 3 slices bacon
- 1/4 cup white onion, diced (optional)
- 1/2 cup peas, thawed if using frozen
- 1 tablespoons dijon mustard
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- salt (to taste)
- pepper (to taste)
- chives, for garnishing
- Place cubed potatoes in a small pot. Cover with a mixture of 2/3 vinegar, 1/3 water. Bring liquid to a boil, reduce heat slightly and let simmer for 20 minutes until potatoes are fork tender, but not soft. Drain and let cool.
- In a saute pan, brown bacon until crispy. Drain and let dry. Crumble.
- In same saute pan, cook diced white onion slightly until translucent. Place onion in large bowl. Let cool then add in peas, crumbled bacon and cooled potatoes.
- In a small bowl whisk together the dijon mustard, honey, red wine vinegar, salt and pepper. Test the taste of the dijon vinaigrette before pouring over potato salad. Mix together and serve.