I made pork knuckes for dinner and needed something to cut the grease. This is a revisit of German Potato salad. I love the way the vinegar and sweetness complements the pork and the whole potato salad thing without the mayonaisse greasiness.
German Potato Salad
- 1 kg red potatoes, scrubbed well (or any potato recommended for salads)
- 6 slices fatty bacon, chopped
- 1 red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tbs extra-virgin olive oil
- 1 tbs Dijon/seeded mustard
- 1/3 cup brown sugar
- salt & ground black pepper to taste
- 8 spring onions, sliced finely on the diagonal
- 1 tbs capers, chopped (optional)
- 1/4 cup coarsely chopped dill (optional)
- 2 tbs finely chopped chives or parsley
- In a large pot, cover potatoes with generously salted cold water and bring to a slow boil. Continue cooking until potatoes are easily pierced with a knife, approximately 15 to 20 minutes. If they split, stop cooking, it is enough.
Drain and let cool slightly before chopping roughly and transferring to a large serving bowl.
- While the potatoes are cooking:
- Fry bacon over medium heat until crispy, about 8 minutes, then place on a paper towel to drain.
- Reserve about 2 tablespoons of the fat in the pan, then cook the red onion over medium heat until soft, about 3 minutes. Stir in the apple cider vinegar, water, olive oil, Dijon mustard, and sugar mix. Bring to a simmer, turn off heat and season with salt and pepper and put in a container until ready to assemble.
- Stir green onions, bacon, capers and dill (if using) into chopped, cooled potatoes. Refrigerate until ready to serve.
- When ready to serve, warm the potatoes for few minutes in a microwave and gently toss sauce into potatoes to combine and serve immediately.