"Food is our common ground, a universal experience." ~ James Beard

May 25, 2011

Tangy German Style Potato Salad




  • 6 red potatoes, cubed

  • 2-3 cups white distilled vinegar

  • 3 slices bacon

  • 1/4 cup white onion, diced (optional)

  • 1/2 cup peas, thawed if using frozen

  • 1 tablespoons dijon mustard

  • 1 tablespoon honey

  • 1 teaspoon red wine vinegar

  • salt (to taste)

  • pepper (to taste)

  • chives, for garnishing

  • Directions:
    1. Place cubed potatoes in a small pot. Cover with a mixture of 2/3 vinegar, 1/3 water. Bring liquid to a boil, reduce heat slightly and let simmer for 20 minutes until potatoes are fork tender, but not soft. Drain and let cool.
    2. In a saute pan, brown bacon until crispy. Drain and let dry. Crumble.
    3. In same saute pan, cook diced white onion slightly until translucent. Place onion in large bowl. Let cool then add in peas, crumbled bacon and cooled potatoes.
    4. In a small bowl whisk together the dijon mustard, honey, red wine vinegar, salt and pepper. Test the taste of the dijon vinaigrette before pouring over potato salad. Mix together and serve.

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