Name: Warm German Potato Salad
Total time: 1 h 15 min
Ingredients: 8 slices bacon , cut into 1/2-inch pieces; 2 pounds small red potatoes , unpeeled, sliced 1/4 inch thick; 3 cups water; 2 tablespoons plus 1 teaspoon sugar; 1 teaspoon celery seeds; Salt and pepper; 3 tablespoons cider vinegar; 2 tablespoons whole-grain mustard; 4 scallions , sliced thin; 3 tablespoons chopped fresh parsley; 3 tablespoons finely chopped sweet green vinegar peppers (optional)

Why This Recipe Works

A good German potato salad will have tender, not mushy, red potatoes; plenty of bacon; the tangy bite of mustard; and a sharp vinegary finish. For our version we found that the salad reached its full flavor potential in a skillet rather than a traditional saucepan. Rendering bacon and incorporating the rendered fat into the dressing layered tons of flavor into the salad. Slicing the potatoes into 1/4-inch-thick rounds ensured that they cooked to just tender in the timeit took to reduce the cooking liquid to become part of the dressing. After sitting in the cider vinegar and mustard vinaigrette for a few minutes postboiling, these potatoes transformed into a delicious salad that was at once rich, smoky, and vibrant.

Before You Begin

We developed this recipe with Grey Poupon Harvest Coarse Ground Mustard. Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour bacon fat into liquid measuring cup. (You will need ¼ cup fat for dressing. If you have too much or too little, you can discard excess or add vegetable oil as needed to equal 1/4 cup). Set aside.

Add potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt to now-empty skillet. Bring to boil over high heat. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Continue to cook until liquid is syrupy and just coats bottom of skillet, 3 to 5 minutes longer. Transfer potatoes and cooking liquid to large bowl.

Stir vinegar, mustard, ¼ teaspoon salt, ¼ teaspoon pepper, and remaining 1 teaspoon sugar into reserved bacon fat until combined. Add dressing to potato mixture and stir to thoroughly combine. Let sit for 15 minutes.

Add scallions; parsley; peppers, if using; and bacon to potato mixture. Using rubber spatula, firmly stir to partially break up potatoes and give salad creamy texture, about 20 strokes. Serve warm.