German-Style Bacon & Shallot Potato Salad

I have to confess that I am not really a huge fan of potato salad. I guess that I usually think of potato salad as the typical super starchy mayonnaise-laden version. This German-style potato salad is loaded with mustard, bacon, and shallots- some of my absolute favorite ingredients. When my husband requested potato salad for his belated Father’s Day cookout, I was so happy to have found this mustard version! It was tangy and loaded with flavor. 🙂 This recipe was adapted from The New York Times, contributed by Melissa Clark. It is best eaten warm, just after it is assembled, but would also be good at room temperature. Perfect for every summer cookout. I’m sharing this with my friends at Angie’s Fiesta Friday #75 this week- which I am co-hosting with my friend Julie of Hostess at Heart! Come join the fun! 🙂 Happy 4th of July! Yield: Serves 8

• 2 pounds small waxy white or yellow potatoes, roughly about the same size
• 6 ounces thick-cut bacon, diced
• ½ cup thinly sliced shallot (I used 2 GIANT shallots)
• 3 tablespoons whole grain mustard
• 1 tablespoon red wine vinegar, more to taste
• ¼ teaspoon coarse salt, more as needed
• freshly ground black pepper, as needed
• chopped parsley, for garnish, optional

1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
2. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
3. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
4. Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
5. In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. (I added the mustard mixture directly to my skillet to combine with all of the drippings.)
6. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary.
7. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

One Year Ago:

• Mustard-Herb Potato Salad

Two Years Ago:

• Whole Wheat Spaghetti with Browned Butter, Swiss Chard, Walnuts & Golden Raisins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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