Spring is just around the corner and it is my favorite time of year. With the trees blooming and flowers appearing, I love spending time outside. I really enjoy spending time in my backyard listening to music and enjoying a nice glass of wine with my hubby. We love cooking outside too when the weather gets a little warmer.
Potato salad is always a great addition to a picnic or barbecue dinner. I like the tang you get from adding vinegar to this potato salad, but it’s the bacon that really makes this potato salad amazing! I hope you try it and let me know what you think.
German Potato Salad
5 pounds red potatoes, cubed
2 T Salt (for boiling liquid)
2 T red wine vinegar (for boiling liquid)
6 hardboiled eggs, peeled and chopped
½ C chopped flat leaf parsley
½ C chopped green onions
4-6 pieces of cooked bacon, crumbled
3 T whole grain mustard
3 T red wine vinegar
4-5 T EVOO
½ t salt
In a large pot, place potatoes and cover with water. Add 2 T salt and 2 T of red wine vinegar to the water.
Turn heat to high. Bring to a boil, then lower to medium heat. Cook for 15-20 minutes until the potatoes are becoming tender, but still slightly firm. Drain and place in large bowl.
In small bowl, add all ingredients for dressing and stir to combine.
Pour dressing over potatoes and stir. Let sit for about 15-20 minutes until the potatoes have cooled slightly.
Add eggs, parsley, half of the bacon, and green onions. Stir to combine. Add extra olive oil and salt and pepper if needed.
Top with remaining bacon
Whole30, Paleo, Gluten Free, Dairy Free, Soy Free