German Potato Salad

From out kitchen to yours

Ingredients

  • 2 lbs. potatoes, cleaned
  • 1 ½ tsp. of salt
  • 2 oz. real bacon bits
  • 2 Tbsp. olive oil
  • 1/3 cup apple cider vinegar
  • 1 ½ Tbsp. granulated sugar
  • 1 Tbsp. Dijon mustard
  • Tbsp. minced garlic
  • ½ cup dried parsley
  • ground black pepper to taste

Equipment

  • skillet pan
  • large pot
  • cutting board
  • knife

Makes 4 servings

Instructions

  1. Cut potatoes into small, even pieces and place them into a pot of cold water. Add ½ tsp. of salt and bring to a boil.
  2. Reduce heat and let simmer for around 15 minutes or until potatoes are fork tender. Drain the pot and leave the potatoes in the pot with the lid off to allow potatoes to dry.
  3. Toast the bacon bits in a skillet with oil over medium-high heat. Once done, remove the bacon bits and set aside. Leave oil in the pan.
  4. Carefully add vinegar, sugar, mustard, the rest of the salt and pepper to the oil. Return pan to the burner and bring to a simmer. Add garlic and cook another 30 seconds.
  5. Remove pan from heat, add potatoes to pan and gently mix the potatoes until they have absorbed the oil.
  6. Add bacon bits and parsley to the pan and mix.

Additional Information

  • We recommend using red potatoes for firmer texture. Russet potatoes work well, too. Just be sure to check earlier when boiling so you don't overcook them.

Serving Suggestion

This potato salad makes a great side dish for Berox!

Find these ingredients and more at Cascadia Market on campus!