This recipe is for the people who are mayonnaise-averse. You know, the people’s whose faces wince at the sight of a slater of mayo on their sandwich. I’m not this person. Not one bit. I personally love mayonnaise. I like it on sandwiches, as a dip with French fries, artichokes, clams and a lobster roll? The lobster must be tossed in a bit of mayonnaise. I’ve had lobster rolls where the lobster is coated in butter and they’re just not the same. Basically, you name it, I probably like mayo on it. But, that doesn’t mean I don’t enjoy a delicious, warm German Potato Salad that is one-hundred percent mayonnaise-less.
Admittedly, I’ve made a few potato salads in my day that had way too much mayonnaise. (Sometimes I can be a bit heavy-handed.) This is for all the people I probably grossed out.
This potato salad has a cleaner flavor but still ends up being quite decadent, mainly due to the dressing made from bacon fat, red wine vinegar, mustard and a bit of salt. Herbs like flat-leaf parsley and dill bring a welcomed freshness to an otherwise rich side dish. The tartness from the red wine vinegar and mustard is an absolute must. This potato salad is all about balance, which is a far cry from my mayonnaise-y salads from my past.
German Potato Salad
- 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. In a skillet, lay the bacon side-by-side 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.)
- When the bacon is done, transfer it to a paper towel to drain; pour the bacon fat into a small bowl, it 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.
Yield: 6-8 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.