Ingredients:
1/2 pound Schaller & Weber slab bacon, diced in cubes or cut in lardons
2 pounds Yukon gold potatoes, peeled and halved
Kosher salt, to taste
1/4 cup distilled white vinegar
1 - 2 tablespoons honey, to preference of sweet taste and optional
1 1/2 tablespoons whole grain mustard (with seeds)
1 1/2 tablespoons Schaller & Weber Dusseldorf horseradish mustard
Freshly cracked black pepper, to taste
3/4 cup fresh parsley, washed, dried and roughly chopped
Directions:
Put the potatoes in a large pot, cover with water, salt generously, and
bring to a boil over medium-high heat.
Cook until fork tender but not falling apart,
approximately 15 minutes. Drain and set aside.
Meanwhile, put the bacon in a skillet over medium heat.
Cook until bacon is crisp and fat is rendered, about 7 minutes.
While the bacon is cooking, add the vinegar, honey and both mustards to
a large mixing bowl, and blend. Cut potatoes into rough bite size pieces
and add to mixing bowl. Stir everything together, fully coating potatoes
with mustard mixture.
Once bacon has cooked, with a slotted spoon, remove the hot bacon and
add directly to bowls with potatoes and toss well to coat. Season with
salt and pepper, to taste.
Serve warm or at room temperature.
To infuse even more flavor, try using a can or bottle of a dark beer
with the water when boiling your potatoes. For non-beer lovers, use a
bit of vegetable or chicken stock with your boiling water.
Yukon golds are great for a creamier texture potato salad when serving
cold, however, Red Bliss, Fingerlings and Yellow Finn potatoes all work
great for that too! I prefer waxier potatoes for serving temperature
options and they hold up to all the stirring better than the heavier
starch potatoes, such as Russets.
On the other hand, Russets also have some magic when serving this salad
warm. I add a tablespoon or two so of the rendered bacon fat when using
thick skinned or heavier starch potato, such as a Russet, to create that
creamier mouth feel.
Other vinegars also work well here, try apple cider for a bit more
sweetness. Although, I prefer the white for a more classic flavor.
Adding a bit of finely chopped rosemary or chives is a fun twist!
For pickle lovers, try tossing in a bit of your favorite finely chopped
pickled anything. Such as gherkins, bread & butters, capers, cauliflower
, okra, green beans, etc.. You are the chef, so have fun making it your
own and to your family and friends palates!
