I’m a Carbs lover. I know, I’m not going to lose any weight eating bread and potatoes, but it’s Christmas, so I figure I have a license to indulge just a little bit. So, in the spirit of relaxing and spending more time with my family this Christmas instead of in the kitchen, I’m preparing some make-ahead salads. Well not just yet, but I will be on Monday, and German Potato Salad is at the top of my list. We tried it for the first time at our Father’s Day Lunch, remember that menu I was going to post but never did, well this salad was on it and I absolutely love it. The kids even ignored the presence of Mayonnaise and green onions and helped themselves to seconds, and thirds even.
Now you have to be patient when frying the cubed potatoes in the frypan, you want them to be all golden and crispy which sounds a bit odd for a potato salad, but it’s devine, especially once you add in the crispy, crunchy bacon. Don’t do what I did the second time I made it and cook the potatoes in the oven, it’s just not the same, so it’s well worth your time to crunch them up in your pan. We usually serve this salad warm, but it’s just as nice chilled the next day which is how I will be serving it at Christmas Lunch.
German Potato Salad
Ingredients:
2 Tbl Butter
1 Tbl Oil
8 Good Sized Potatoes, peeled and cubed
4 Rashers of Bacon, diced
3 Tbl Light Mayonnaise
3 Tbl Cider Vinegar
3-4 Tbl Sliced Spring Onions (white and green parts)
1 Tbl Firmly Packed Brown Sugar
1 tsp Spicy Mustard (I use Masterfoods Mild American Mustard)
Directions:
Heat a large frying pan on medium high and add your bacon, cooking until crisp. Remove from the pan and set aside.
Wipe your pan out with some paper towel.
Add your butter and oil to the pan. Did I mention this one has a lot of butter?
Once the butter has melted and reached bubbling point add in your diced potatoes, tossing it around to ensure it is thoroughly coated with the butter and oil. Depending on your pan, you may choose to turn it up to high heat to get that crispy effect on the potatoes.
In a large salad bowl, combine mayonnaise, vinegar, spring onions, brown sugar and mustard and stir to thoroughly combine.
Add in your bacon and potatoes and toss gently ensuring that the potatoes are thoroughly coated in the dressing.
You can serve this dish immediately, or chilled.
Source: I found the original recipe over at Ready Set Eat, but as usual I have changed just about everything except for the dressing ingredients.