Whole 30-Compliant German Potato Salad with Red Potatoes
This Whole 30-compliant German potato salad is full of flavor and is very easy to make. I know many people rejoiced when potatoes were added to the Whole 30-approved foods list. I certainly did! Use Idaho® red potatoes such as Cal Red or Ida Rose, Whole 30-compliant bacon, and you will be all set to enjoy this hearty, warming salad.
Ingredients:
- 1½ pounds Idaho® red-skinned potatoes, scrubbed
- 3 quarts water
- 5 teaspoons kosher salt, divided
- 8 ounces Whole 30-compliant bacon
- 6 tablespoons apple cider vinegar, divided
- ½ cup onion, chopped
- 1½ tablespoons Dijon mustard
- 1 teaspoon fresh or freeze-dried garlic
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ cup flat-leaf parsley, roughly chopped
Directions:
- Place the potatoes in a pot with the water with 4½ teaspoons of salt.
- Bring to a boil and cook until potatoes are easily pierced all the way through, about 10-13 minutes depending on size.
- While the potatoes are cooking, chop the bacon into ½˝ pieces and cook over medium heat until crisp.
- Remove the bacon to a paper towel-lined plate to drain. Strain the bacon fat and measure out ¼ cup, reserving the rest for another use.
- Drain potatoes. Holding each with tongs, or a heatproof glove, slice into ½” rounds. Return to the pot.
- Drizzle 3 tablespoons apple cider vinegar over the potatoes and put the lid on to let them steam and absorb the vinegar
- In the skillet you cooked the bacon in, reheat the bacon fat over medium heat until hot.
- Stir in the onions and cook for 2 minutes, stirring constantly.
- Add the mustard, garlic, the rest of the apple cider vinegar, salt, and pepper. Cook for 2 more minutes.
- Remove the lid from the potatoes and pour the dressing over the top, using a spatula to gently stir and coat the potatoes. Let sit for 2 minutes to soak in.
- Stir in the chopped parsley and bacon.
- Serve immediately or let cool to room temperature.