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Classic German Potato Salad - Baden-Wurttemberg

Classic German Potato Salad

  • 2 lbs waxy potatoes (such as Yukon Gold or red potatoes)

  • 6-8 slices bacon, diced

  • 1 medium onion, finely chopped

  • 1/3 cup white vinegar

  • 2 tablespoons sugar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon #18 Baden-Wurttemberg Spice Blend

  • Salt and pepper, to taste

  • 1/4 cup chopped fresh parsley

  1. Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

  2. Bring the pot of water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 20-25 minutes, depending on their size.

  3. Drain the potatoes and let them cool slightly until they are safe to handle. Once cool enough, peel the potatoes and slice them into 1/4-inch thick rounds.

  4. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.

  5. Reserve 2-3 tablespoons of bacon grease in the skillet and discard the rest. Add the chopped onion to the skillet and cook over medium heat until softened and translucent.

  6. In a small bowl, whisk together the white vinegar, sugar, Dijon mustard, and Baden-Wurrtemberg spice blend. Pour this mixture into the skillet with the onions, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.

  7. Gently fold the cooked potatoes into the skillet, making sure they are well-coated with the dressing. Season with salt and pepper to taste.

  8. Add the cooked bacon to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes to warm the salad through.

  9. Transfer the warm German potato salad to a serving dish and garnish with chopped fresh parsley. Serve immediately.

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