German Potato Salad

Amstad Produce, Inc.


		German Potato Salad

Ingredients

	1 3/4 pounds small red skinned potatoes
	4 large carrots, cut into 1/2 inch rounds
	1 tsp canola or vegetable oil
	1 pound bacon, thick cut, chopped in 1/2 inch pieces
	2 medium red onions, thinly sliced
	2 celery stalks, thinly sliced
	1 cup fresh peas or frozen, thawed
	3 tbsp chopped fresh parsley leaves
	1 tbsp chopped fresh dill
	1/4 cup cider vinegar
	1 1/2 tbsp mustard
	2 tsp honey
	1/2 tsp salt
	1/2 tsp freshly ground black pepper
	1 large head lettuce

Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 minutes. Add the carrots and cook until the potatoes are tender when pierced with a fork, about 10 additional minutes. Drain and cool for 10 minutes.

Heat a large skillet over medium-high heat. Add the oil, then fry the bacon until crisp, stirring frequently, about 4 minutes. You may need to fry the bacon in batches. Use a slotted spoon to transfer the cooked bacon to the bowl with the potatoes and carrots; leave the bacon grease in the pan.

Reduce the heat to medium and add the onions to the bacon drippings. Cook until oft and translucent, about 3 minutes, stirring frequently. Pour the onions and any remaining bacon drippings into the bowl with the potatoes, then gently stir in the celery, peas, parsley, and dill with a wooden spoon.

In a small bowl, whisk the vinegar, mustard, honey, salt and pepper until smooth; pour over the potatoes and gently toss until well combined with two serving spoons.

Divide the lettuce leaves among six plates. Spoon the potato salad on top. Serve immediately.

Variation:

Spicy add 2 tbsp bottled horseradish into the dressing

Traditional: Omit the bacon add 1 pound bratwurst. Fry for a minute in the oil, then add to the potato mixture. Add 1 tsp additional oil to the pan to cook the onion.