This is a traditional German-style potato salad good year round, not just in October.
Original recipe makes 6 servings
Ingredients
6 potatoes
1 teaspoon dry mustard powder
1 teaspoon water
4 slices bacon
1/4 cup chopped onion
1/4 cup white sugar
1/4 cup water
1/2 cup cider vinegar
1 cup diced celery, divided
3 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste
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PREP
20 mins
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COOK
30 mins
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READY IN
1 hr 20 mins
Directions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
- Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
- Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
Nutrition
Calories: 242 kcal
Carbohydrates: 47.3 g
Cholesterol: 7 mg
Fat: 2.9 g
Fiber: 5.2 g
Protein: 6.9 g
Sodium: 235 mg