And now, here's a sharp and tasty, warm, and German variety, adapted from the Big Book of Backyard Cooking.
German Potato Salad with Fresh Dill
Ingredients:
2 pounds of potatoes, red-skin or other handy variety
8 slices of bacon
3/4 cup red onion
1/2 cup white wine vinegar
2 tsp mustard -- Dijon or other specialty variety
2 tsp sugar
Kosher salt
Freshly ground black pepper
1/4 cup fresh dill, or a healthy handful
Boil the potatoes. If you're using red-skins, slice them into disks after boiling. If not, slice pre-boil. If your potatoes are huge, like the ones I used for the salad above, cut the potato in half lengthwise first. Drain when the potatoes are ready, put in a bowl and cover to keep warm.
Meanwhile, fry up the bacon. When it's done, chop it up. Keep 3 tbsp of bacon fat in the pan, add the chopped onion, and saute it until soft on medium, medium-low heat. Then whisk in vinegar, 1/2 cup water, the mustard, sugar, 2 tsp salt, and a 1/4 tsp of pepper. Let it simmer until the mixture is reduced by about 1/2.
Now there's one of two ways to do this. Either toss the potatoes in the skillet and then transfer to a bowl, or pour the contents over the potatoes, and then transfer them to another bowl. Once coated, sprinkle with the chopped bacon and chopped fresh dill, toss gently, season, and serve warm.
