I’ve been thinking about what recipes I should make for Easter this year, and I thought about how mini assorted colored potatoes remind me of Easter eggs. I decided to use a German potato salad recipe I found in my grandma’s recipe box, and it turned out to be just as flavorful as I remembered. German potato salad is a nice change from regular potato salad, and it can be served warm, unlike mayonnaise-based salads. The colored potatoes add a beautiful pop of color to the dish, but it is important you do not cut them until after boiling, as the purple potatoes will turn the other potatoes gray as they cook. Red or yellow mini potatoes (or a combination) can be used instead.
German Warm Potato Salad
Ingredients:
24 ounces assorted colored mini potatoes
4 slices thick-cut applewood smoked bacon
1 small onion, diced (red or yellow)
2 tablespoons granulated sugar (divided)
1/4 cup cider vinegar
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Italian parsley or chives for garnishing
Instructions:
Add the potatoes to a large pot. Cover with water and bring to a boil over medium-high heat. Boil the potatoes until tender, then drain. Once cool, cut in half (or quarter if large). In a large skillet over medium heat, cook the bacon until crisp. Let drain on a paper towel-lined plate, reserving the grease in the skillet. Turn the heat to medium and add the onion with a 1/2 tablespoon of sugar. Cook until the onion is golden brown, stirring occasionally. Remove from heat and add the remaining 1 1/2 tablespoons of sugar and the vinegar. Step back when you add the vinegar, as the fumes are potent. Place back over medium heat and add the mustard, salt, and pepper. Cook for 2 minutes or until the sugar is dissolved. Toss the potatoes with the hot dressing. Crumble the bacon and stir half into the potato mixture. Spoon the potatoes into a serving dish and sprinkle with the remaining bacon and parsley or chives. Serve warm.
Yield: 4-6 servings
