German Potato Salad was an important staple from my childhood, a delicious, reliable composed salad at every Summertime family reunion, not to mention it’s role as one of the stylized side items at the chicken restaurants Chicken Annies, Chicken Marys, and Barto’s, http://www.edibleculture.net/blog/2018/3/29/chicken-and-cigarettes frequented by my family near my hometown.

Our recipe is classic, simple, and fantastic as a side to fried chicken and bbq pork; in fact, my 15 year old (mostly vegetarian daughter) had seconds, then thirds at dinner last night. We use the base recipe first brought to the United States by German immigrants of onions, mustard, vinegar, sugar, and bacon that together create a flavor and experience unlike any other potato salad on the planet.

German Potato Salad

Serves: 4 to 6 | Prep: 10 Minutes | Cook: 20 Minutes

Ingredients

2 pounds Yukon gold potatoes

1 pound thick-cut bacon

1 medium yellow onion, diced

1/2 cup white vinegar

1/4 cup sugar

1 tablespoon coarse grain mustard

1 tablespoon High South Rub http://www.edibleculture.net/blog/high-south-bbq-rub-and-sauce

salt and pepper, to taste

Handful of chives, minced for garnish

Technique:

Place potatoes in medium-size pot and cover completely with water plus several inches. Salt the water generously and bring to boil. Cook until potatoes are tender, approximately about 15 minutes. Drain in colander and slice potatoes into 1/2 “ coins..
Cook bacon in large skillet over medium-high heat until crispy. Remove, drain on paper towels, then chop until small pieces. Remove all but 1/4 cup of rendered bacon fat in the pan, turn heat to medium, and add the onion. Cook until onions begin to brown, approximately 5 minutes.
Whisk in vinegar, sugar, mustard, spice rub, and salt; stir while simmering until thickened. Add cooked potatoes and toss to coat. Top with the crumbled bacon and chives. Serve warm.