German-Style Potato Salad

A tangy hit of vinegar and Dijon mustard cuts through the rich bacon and sweet onions in this mayonnaise-free option. It's best served warm to let the flavors truly shine.

Maggie Shi

German-Style Potato Salad

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    2 pounds red potatoes 1 tablespoon white wine vinegar
    5 strips bacon, preferably nitrate-free, diced into 1/2-inch pieces 1 scallion, chopped
    1 medium red onion, halved and thinly sliced salt, to taste
    2 tablespoons Dijon mustard


    Prep: 25 min Total: 45 min
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    • 1

      Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.

    • 2

      Meanwhile, heat a saute pan over medium-high and add bacon. Cook until browned and crisp, about 5 minutes. With a slotted spatula, transfer bacon to a paper towel-lined plate to drain. Pour off all but about a tablespoon of the bacon fat. Add onion to the pan and cook over medium-low heat until soft and caramelized.

    • 3

      Cut potatoes in half, and then cut each half into fourths. Place in a bowl. Add bacon, onions, mustard, vinegar and scallions; stir to combine. Taste and add salt of necessary. Serve warm.

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