I think I prepared this recipe because of the way the author talked about mayonnaise in the blog. This is a German Potato Salad that is made without mayonnaise and you can serve it hot or at room temperature. I especially liked that it had bacon, bacon fat and red wine vinegar. The parsley and the dill balance out the flavor. Of course I used Circle B Ranch Hickory Smoked Bacon for the dish, and I would definitely say I would increase the amount of bacon next time!
- 4 slices of bacon
- 10 to 12 small red potatoes
- 3 tablespoons bacon fat
- 3 tablespoons red wine vinegar
- 2 teaspoons whole grain mustard
- Pinch of salt
- 1/2 red onion diced
- 2 tablespoons minced flat-leaf parsley
- 1 tablespoon teaspoon minced dill
- Preheat your oven to 400 degrees F. Lay the bacon side-by-side on a baking dish and transfer to the oven to bake until golden brown and crispy, about 15 minutes.
- Meanwhile, transfer the potatoes to a parchment-lined baking sheet and drizzle a tablespoon or two of olive oil and toss to coat. Transfer to the oven to roast for 20 to 30 minutes, until fork-tender. (You should be able to bake the bacon and potatoes simultaneously.) I found the bacon cooked before the potatoes.
- When the bacon is done, transfer it to a paper towel to drain. Pour the bacon fat into a small bowl. Tt should measure out to be about three tablespoons.
- Remove the potatoes from the oven and allow them to rest until they’re cool enough to handle, about 10 minutes.
- Halve, then quarter the potatoes and place them in a large mixing bowl.
- To make the dressing, whisk together the bacon fat, red wine vinegar, whole grain mustard and pinch of salt. Pour the warm dressing over the potatoes and toss until coated.
- Next, add red onion, diced bacon, flat-leaf Italian parsley and dill and give it a light toss. Taste the potato salad and adjust the seasonings, if you like, adding more dill, more mustard or more vinegar.
- Serve this potato salad warm or room temperature.