German-Style Potato Salad
Creamy gold potatoes tossed in an oil-and-vinegar based dressing with whole grain mustard, bacon and fresh herbs. Simple, punchy, and hearty without being heavy.
Ingredients
- 2 pounds small yellow or gold fingerling potatoes
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 shallot, finely chopped
- ¼ cup finely chopped cornichons
- 2 tbsp olive oil
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 3 tbsp cooked bacon, chopped
- kosher salt and freshly ground black pepper
Instructions
- Bring a medium pot of water to boil. Add a healthy pinch of salt. Halve the potatoes lengthwise, or slice them into coins, about ¾" thick.
- Boil the potatoes until cooked through, but not mushy. Remove with a slotted spoon and place in a bowl. To the hot potatoes add the vinegar, Dijon mustard, and about ¼ cup of the starchy cooking liquid. Stir gently occasionally as they cool, allowing the potatoes to soak up the liquid.
- Add the remaining ingredients, stirring to incorporate. Season to taste with salt and pepper. Serve warm or room temperature.
Chef Tips!
The beauty of this potato salad is that it's mayo-free, and holds up perfectly well on a hot day. Refrigerate if you're making it the day before, and allow some time for it to come to room temperature before serving.