By Allison Davis
Summer is flying by, and it’s hard to believe school starts in a few short weeks. Yikes! Besides the fact that this is the shortest summer I can remember, (all thanks to snow-mageddon) it has been an absolutely beautiful season. The end of summer means big BBQs, house parties, pool soirées, and any other excuse to soak up the last few rays of sunshine. This potato salad is perfect for any occasion, but especially back yard summer gatherings. Potato salad has about as many variations as chili, but I am partial to the classic German potato salad with bacon & vinegar, except it is traditionally served warm which doesn’t do so well on hot summer nights. This recipe takes all the flavors of classic German potato salad but is served chilled with a few extra additions. I took my three favorite cold salads (i.e., egg salad, chicken salad, and German potato salad) and combined my favorite flavors of all three. This salad, like a great pot of chili, is always best if made a day or two ahead of time to allow for the flavors to marry together. Enjoy this dish and cherish these final beautiful days of summer break!
Cold German Potato Salad
2 lbs fingerling potato variety of purple, gold, & ruby reds cut into eighths/ ½ inch dice
6 strips of thick cut bacon
3 green onions finely chopped (whites and green parts)
¾ cup baby dill pickles
or cornichons, small dice
2 stalks celery fine diced
1 bunch of fresh dill
1 TBSP coconut oil
1 TBSP white vinegar
Salt and Pepper to taste
½ cup of mayonnaise
½ cup of sour cream
Scant ¼ cup yellow mustard (not quite full)
Splash of pickle juice
Splash of white wine vinegar (½ TBSP)
½ lemon juiced
Pinch of sugar
Preheat the oven to 375 degrees. Place the bacon strips on a parchment lined baking sheet and bake in the oven for 20 minutes or until crisp, remove from the oven and lay bacon out on a paper towel to drain excess fat. Once cool enough to handle, chop the bacon and reserve for the salad. (Reserve the baking sheet with bacon drippings for later use to roast the potatoes on.)
Place diced potatoes in an 8 quart stock pot filled ¾ full with water, add 2 TBSP of salt to the water and bring to a boil. Boil potatoes for 5-7 minutes or just until the potatoes are slightly fork tender yet still firm. Strain the potatoes using a colander and pat dry with a paper towel. Using the same baking sheet from the bacon, lay the potatoes out and toss with 1 TBSP of melted coconut oil, season with a pinch of salt and pepper and fresh minced garlic. Increase oven temperature to 400 degrees and roast potatoes for 20 minutes. The potatoes should be soft on the inside but have crisp exterior with slightly brown edges. Remove from the oven and let cool.
While potatoes are roasting, you will need to hard boil the eggs. Fill a small saucepan ½ full with water. Add 1 TBSP of white vinegar and gently lay the eggs in the water. (Make sure the water covers the eggs) Place the pan on a high heat and bring to a boil. Once the water reaches a rolling boil, remove from heat and let sit for 12 minutes. Rinse the eggs in cold water and peel immediately. Once cool finely chop both whites and yolks and set aside for the salad.
In a large mixing bowl add the following ingredients: bacon, green onions, pickles, eggs, celery, fresh dill & roasted potatoes. In a separate small bowl mix all of the dressing ingredients together until well combined. Add the dressing to the salad ingredients and mix well and garnish with a few sprigs of fresh dill. Lastly, season to your personal taste with salt and pepper if desired. Enjoy!