Haunted Harvest with Twisted Mint Cocktail
5 minutes
|
2 Servings
Picnic-Perfect Herbed German Potato Salad
55 minutes
|
Yield:
8 Servings
This hearty German potato salad with a smoky bacon twist is a delightful side dish for any summer gathering, potluck, or picnic. Tender potatoes are tossed in a tangy vinaigrette bursting with fresh herbs, while crispy bacon adds a delectable salty and smoky counterpoint. Soli Organic Chives and Parsley add a vibrant touch of freshness and aroma.
Ingredients
- FOR THE POTATOES:
- 4 pounds Yukon Gold potatoes (about 8 medium potatoes)
- 4 tablespoons water
- 1 tablespoon salt
- FOR THE BACON:
- 6 slices thick-cut bacon, diced
- FOR THE VINAIGRETTE:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed (optional)
- FOR THE SALAD:
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped dill pickles (optional)
- 1/3 cup chopped Soli Organic Chives
- 1/3 cup chopped Soli Organic Italian Parsley
- Salt and freshly ground black pepper to taste
Directions
- Prep the potatoes: Wash the potatoes thoroughly. Combine the potatoes with water and salt in a large pot. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes and return them to the pot. Let cool slightly (around 10 minutes) while you prepare the bacon and vinaigrette.
- Cook the bacon: Heat a large skillet over medium heat while the potatoes cool. Add the diced bacon and cook until crispy and golden brown, about 5-7 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of the bacon drippings in the pan.
- Whisk the vinaigrette: In a medium bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sugar, black pepper, and celery seed (if using).
- Assemble the salad: While the potatoes are still warm (but not too hot), cut them into bite-sized pieces and add them to a large serving bowl. Pour the prepared vinaigrette over the potatoes and toss gently to coat evenly.
- Add the finishing touches: Stir in the chopped red onion, celery, dill pickles (if using), chopped Soli Organic chives, and chopped Soli Organic parsley—season with additional salt and black pepper to taste. Finally, add the cooked and crispy bacon back to the salad and toss to combine.
- Serving suggestions: This German potato salad is best served at room temperature or slightly chilled. It can be enjoyed immediately or refrigerated for up to 2 days for the flavors to meld further.
Gallery
