Red Skinned Potato Salad
AKA: 'German Style' Potato Salad OR North German Potato Salad
Submitted By: Taz
Ingredients:
2 lbs Small Red Skinned Potatoes - quartered (LEAVE SKIN ON)
6 Hard Boiled Eggs - chopped
1 lb Bacon - cooked and crumbled
1 Medium Red Onion - quartered and thin sliced
½ Cup Sour Cream
½ Cup Mayonnaise - (Optional) Can substitute with equal part sour cream
¼ Cup Red Wine Vinegar - can substitute cider OR white wine vinegar if desired
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
¼ Cup Fresh Dill - chopped
⅛ - ¼ Cup Whole Grain Mustard - amount to taste
1 Large Celery Stalk - chopped
SUBSTITUTE FOR ONION: 1 Bunch Green Onion - thin sliced
Preparation:
- IF NOT ALREADY COOKED: Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble -Set aside
- Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
- Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
- Drain potatoes and transfer to a large bowl - IMMEDIATELY drizzle the vinegar over the potatoes (tossing as you go to ensure even distribution) - The vinegar will be completely absorbed into the potatoes
- In a separate bowl, whisk together sour cream, mayonnaise, vinegar, and mustard (if using) until thoroughly combined - Pour mixture over potatoes and fold to combine (you want the potatoes to still be warm so that they will absorb some of the dressing)
- Add remaining ingredients to the potatoes and fold to combine (you want to 'fold' everything together as not to break up the potatoes)
- Taste and adjust seasoning
- Cover and chill in refrigerator for 1 hour before serving to allow flavors to meld
