Now this, this is what I call a picnic ready potato salad. Truth be told, I've never been a big fan of the mayo-based kind, considering I only had my "I actually like mayo" revelation more recently in life. But even now that I can stomach the summer salad condiment of choice, it's not something I want to douse all over potatoes.
Instead, I'll always opt for this incredibly simple German Potato Salad. Tender but firm new potatoes are combined with crumbled bacon, a tangy mustard honey vinaigrette and sprinkled with some onions before serving warm. The flavors are bright and make a perfect side dish for any summer meal.
Smaller new potatoes are perfect in this potato salad recipe as their waxy texture holds up well when first boiled and then again when warmed in the skillet with the dressing. Any color will do but if you can find some deeply hued potatoes, I'd suggest those to add a bright punch of color to your dish. Be sure to cook the potatoes only until they become just fork tender. Any more and they will get too mushy when reheating them in the skillet.
Lastly, this is what I like to call for an "un-recipe" as it's perfectly suitable for using what you have on hand at the time. Who has time to plan in the summer, anyways? Dijon over yellow mustard? All good to use that. Red onion instead of green? I won't tell anybody. Find the flavors you like and go with that!
German Potato Salad (Dairy-Free, Gluten-Free)
Time: 30 minutes
20 ounces small new potatoes
4 slices thick-cut, nitrate-free bacon
1 large shallot, sliced
3 tablespoons white wine vinegar
1 tablespoon mustard (I used yellow but your favorite will do)
1 teaspoon honey
1/4 cup light oil (such as olive oil or avocado oil)
1/4 teaspoon sea salt
Pepper, to taste
1/4 cup sliced green onions
1. Place potatoes in a large pot and cover with cold water. Place over medium heat and cook until just fork tender (about 20 minutes). Drain and when cool enough to handle, quarter the potatoes.
2. In a large skillet (I like to use my Lodge Cast Iron), cook bacon until crispy. Remove and set aside. When bacon is cooled, crumble into pieces. Don't drain the remaining bacon fat!
3. Take the skillet with the bacon fat and turn the heat to medium-low. Add the shallot and cook 5 minutes or until translucent.
4. While the shallot is cooking, whisk together the vinegar, mustard, honey and salt. While whisking, drizzle in the olive oil until well combined (you can also add the ingredients to a jar and shake well).
5. Add the potatoes to the skillet and toss well, making sure the potatoes are evenly coated with the bacon fat and shallots. Pour the dressing over the potatoes and stir well. Cook for 1-2 minutes over medium heat. Turn the heat off and add in the crumbled bacon and green onions. Toss well to distribute and then season to taste with salt and pepper.
This dish is best served warm or room temperature but I won't judge you if you're tempted to eat it cold out of the fridge!