What You Need
- 10 slices bacon, chopped into 1/2-inch pieces
- 2.5 pounds small red potatoes, unpeeled, sliced 1/4 inch thick
- 3 cups water
- 2 tablespoons granulated sugar + 1 tsp
- 1 teaspoon celery seeds
- Sea salt and black pepper
- 3 tablespoons apple cider vinegar
- 3 tablespoons whole-grain mustard
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped sweet green vinegar peppers (optional)
Cook the Bacon
Put bacon pieces in a 12-inch nonstick skillet over medium heat. Cook ~5-7 minutes until crispy.
Remove with a slotted spoon to a paper towel-lined plate.
Pour the fat into a measuring cup. You need exactly 1/4 cup – add oil if short, pour off excess if over. Save this fat.
Cook the Potatoes
In the same skillet, add potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt.
Bring to a boil over high heat. Cook ~15 minutes, stirring occasionally, until fork-tender.
Keep cooking another ~3-5 minutes until the liquid reduces to a syrupy glaze that coats the pan. Transfer potatoes and all that liquid to a large bowl.
Make the Dressing
Mix vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon sugar.
Whisk in the reserved bacon fat until smooth.
Pour over the warm potatoes and stir. Let sit 15 minutes – the potatoes absorb the dressing better when warm.
Finish and Serve
Add scallions, parsley, vinegar peppers if using, and the bacon.
Using a rubber spatula, give it about 20 firm stirs. You want to rough up some potato edges to create creaminess while keeping chunks.
Serve warm.
The sugar water trick is key – it seasons the potatoes all the way through. Those vinegar peppers are worth finding if you can – they add a sweet-tangy crunch. Red potatoes hold their shape better than russets here.
German Potato Salad
Ingredients
What You Need
- 10 slices bacon chopped into 1/2-inch pieces
- 2.5 pounds small red potatoes unpeeled, sliced 1/4 inch thick
- 3 cups water
- 2 tablespoons granulated sugar + 1 tsp
- 1 teaspoon celery seeds
- Sea salt and black pepper
- 3 tablespoons apple cider vinegar
- 3 tablespoons whole-grain mustard
- 4 scallions thinly sliced
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped sweet green vinegar peppers optional
Instructions
- Cook bacon pieces in a 12-inch nonstick skillet over medium heat for 5-7 minutes until crispy.
- Remove bacon to a paper towel-lined plate.
- Measure bacon fat and add to 1/4 cup total with oil if needed, or pour off excess.
- Add potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt to the same skillet.
- Bring to a boil over high heat and cook 15 minutes, stirring occasionally, until fork-tender.
- Continue cooking 3-5 minutes until liquid reduces to a syrupy glaze.
- Transfer potatoes and liquid to a large bowl.
- Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon sugar.
- Whisk in the reserved bacon fat until smooth.
- Pour dressing over warm potatoes and stir.
- Let sit 15 minutes.
- Add scallions, parsley, vinegar peppers if using, and bacon.
- Stir firmly about 20 times to rough up some potato edges.
- Serve warm.
