New German Potato Salad


New German Potato Salad
My mother in law recipe with a new twist! My husband will be a sad man if this salad is not on the table, while in my house we still diced and cook the potatoes, our version offers a very new look to the table. Take advantage of cocktail potatoes, new potatoes or fingerlings.

This recipe and others are featured in my cooking classes! Find me at Harmons Traverse Mountain!

Recipe by Chef Freyka
Serves 4

Ingredients:
1
lb.
Fingerling potatoes
Halved/roasted


Oil
As needed
4
oz.
Thick bacon
Sliced/Harmons brand recommended
1
small
Yellow onion
Julienned
1
tbsp.
Whole grain mustard

½
tsp.
Fresh ground pepper

4
tbsp.
Apple Vinegar

1
tsp.
Oregano
Crushed
1
tsp.
Sugar



Salt
To Taste
¼
cup
Mayo

2
tbsp.
Brown Sugar

2
tbsp.
Apple Vinegar

4
tbsp.
Parsley
Finely chopped

Directions:
  1. Preheat oven to450°F. Halved potatoes lengthwise and toss them with the oil.
  2. Spread potatoes on a sheet pan. Roast until ready. Potatoes should be light golden in color and tender if prick with a fork.
  3. When potatoes are ready, set them aside and keep them warm.
  4. Preheat a large sauté pan, over medium-high heat, add the bacon.
  5. When the bacon its rendered, transfer bacon pieces over a paper towel. Set aside. Keep the sauté pan hot with the bacon-fat.
  6. Add the onions, sauté until translucid, and lightly caramelized.
  7. Add mustard, pepper, apple vinegar, oregano, sugar, and season with salt. Take off from the heat.
  8. Toss this warm onion-dressing with the warm potatoes. Spread the potatoes on the sheet pan, cool thoroughly.
  9. In a small mixing bowl, combine mayo, brown sugar, vinegar, and parsley.
  10. Pour mayo mixture over cooled potatoes and toss. Season to taste, serve.


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