German Potato Salad

 

If you're looking for a unique potato salad, with NO mayonnaise but lots of vinegary bite, you'll love this one. My love of all things vinegar related are legendary, so it's no surprise that this potato salad was absolutely delicious to me.  The addition of caraway seeds and a little sprinkling of minced red onion on top help elevate this salad to something completely different than your comfortable mayo based picnic/cookout potato salad.

For the dressing:  

1/4 cup white wine vinegar

1 T. grainy mustard

1 t. kosher salt

1/2 t. freshly ground black pepper

1/4 cup extra virgin olive oil

1 1/2 t. caraway seeds, lightly toasted

Whisk the vinegar, mustard, salt and pepper in a small bowl.  Slowly whisk in the oil until combined.  Whisk in the caraway seeds.

For the salad:

1/4 cup plain rice vinegar

kosher salt

3 1/2 pounds, medium waxy potatoes, such as Yukon Gold

3/4 lb. bacon, cooked, drained and crumbled

1 cup small diced sweet onion

3/4 cup small diced dill pickles

1/2 cup chopped fresh flat leaf parsley

Combine the rice vinegar and 2 t. salt in a large bowl.  Let sit to dissolve the salt.  Put the potatoes and 2 T. salt in a 6 quart pot and add enough cold water to cover by 1 inch.  Bring to a boil over high heat and reduce the heat to maintain a simmer.  Cook the potatoes until barely tender when poked with a fork or skewer, 20 - 25 minutes.  If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle.  Using a paring knife, peel the potatoes by scraping off the skin.  Cut the potatoes in 3/4 inch chunks.  Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat.

Gently fold the bacon, onions, pickles and parsley into the potatoes.  Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them.  You may not need all of the dressing. Season to taste with salt and pepper.  Serve while still slightly warm or at room temperature.

From:  Fine Cooking Issue 106