German Potato Salad (Insalata Patate Tedesca)Prep: 20 min Cook: 20 min Servings: 6by Robyn Savoie381 recipes>
Normally I am not a German Potato Salad eater but I love this tangy, potato salad and it has become a favorite of mine. I like it best served warm, when the potatoes have just been tossed in the hot bacon-and-mustard dressing. Though it is also delicious at room temperature, on a buffet or picnic table. I found this recipe in: Lidia Cooks from the Heart of Italy Cookbook.
- 2 1/2 Lbs. Red Potatoes
- 1 Cup Scallions, Sliced Diagonally
- 3/4 Cup Sweet Pickles, Coarsely Chopped
- 2 Tsp. Kosher Salt
- 1/4 Cup Extra-Virgin Olive Oil
- 4 Oz. Slab Bacon, Cut Into 1/2-Inch Pieces
- 3 Tbsp. German-Style Mustard
- 1/3 Cup Red Wine Vinegar
- 1 Tbsp. Italian Parsley, Chopped
- 1/2 Tsp. Coarsely Ground Black Pepper
- Put the whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center, but don't let them overcook, split, or get mushy.
- When done, drain the potatoes in a colander, peel them as soon as they're cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.
- Meanwhile, put the olive oil and bacon pieces in a skillet, and set it over medium-high heat. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so. Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss.
- Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon salt. Toss well, and serve right away.
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