Get ready for your 4th of July barbecue by whipping up this hot, tangy, German potato salad, Tender potatoes are tossed with sauteed scallions, garlic, bacon, and a warm dressing that’s savory with just a touch of sweetness.
2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Handful of salt for the potato water
6 strips bacon
6 scallions, the white bulb and some light green stem, cut into thin slices, more as a garnish
3 stalks celery, including some leaves, minced fine
3 large cloves garlic, very finely minced
¼ cup plain water
½ cup cider vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon Dijon mustard
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
Place the potato cubes in a large saucepan.
Add enough water to cover them by 2 inches.
Add enough salt so the water tastes like the ocean.
Bring to a full boil, then boil gently, uncovered, for 15 minutes or until the potatoes are just fork-tender.
Drain and place into a large mixing bowl. Set aside.
In a large skillet, cook the bacon until crisp.
Use a slotted spoon to remove the bacon to a paper towel-lined plate. Set aside.
Discard all but two tablespoons of the bacon fat.
Add the scallions, celery, and garlic to the skillet. Saute until soft the celery is softened, about 3 minutes.
Toss with the potatoes in the mixing bowl.
Mix ¼ cup of water in the same skillet with the vinegar, sugar, salt, paprika, Dijon mustard, and black pepper.
Whisk until smooth and bring to a boil.
When the dressing is smooth, pour it over the potatoes.
Toss lightly to coat all of the potatoes with the dressing.
Sprinkle the cooked bacon, sliced scallions, and parsley over the top. Toss lightly again.
Serve hot.
Keywords: German potato salad, 4th of July recipes, barbecue side dish, potato recipes, German recipes, easy recipes
Find it online: https://eatsbythebeach.com/german-potato-salad/