Last week I was cooking in someone else’s kitchen. My recipes were far away. The kitchen was well equipped, but some of my staples were missing. One of our meals needed a side dish to go with roast pork tenderloin.

There were potatoes and bacon in the refrigerator. Awesome – with just a few pantry staples we can make Bavarian hot potato salad. (Mayonnaise-based potato salad is made in northern Germany and in the US.) The dressing is vinegar based with lots of bacon for flavor.

This potato salad is allergen free – no eggs, dairy, gluten, soy, nuts – just delicious-ness!

While it takes a few minutes to chop the potatoes, chop the bacon and sauté it, this dish is simple to make.

Ingredients

Potatoes are key. Use a waxy potato that will hold its shape when boiled. Red potatoes work wonderfully – so do varieties like Yukon gold.

Do NOT use russet potatoes in this recipe. Russets are too dry and will crumble and not hold their shape when boiled.

I do not peel my potatoes for several reasons: less food waste, less time required and a bit more fiber. I recommend using the smaller potatoes in the bag since you will not be peeling them. Plus they may have thinner skins.

Bacon – you only need four slices so you have plenty left for cabbage soup or breakfast. Or just chop and freeze the extra for another recipe.

Vinegar – I use cider or distilled vinegar. A strong dressing gives the dressing enough flavor.

Mustard – I use a Dijon from Trader Joe’s but a stone ground one works as well. I do not recommend yellow mustard as it has a different flavor profile.

Salt and pepper to taste. I find that the bacon is salty enough for our tastes, and I prefer to let people salt at the table to their tastes.

Sugar – helps balance the acidity in the dressing.

Instructions

Scrub the potatoes and cut into pieces about 3/4 to 1 inch on a side.

Place the potatoes in a large saucepan covered with an inch of cold water.

Chop the bacon into 1/2 inch wide slices and sauté in a frying pan or saucepan. If your bacon is very wide, you may wish to cut lengthwise as well.

I usually cook the bacon in my 4 quart All Clad soup pot because it is easier to whisk the dressing together than if I cooked it in a skillet. Last week I used a non-stick skillet.

I do not generally use non-stick because I want the browned bits (called fond) to develop to add flavor to the dressing. By the time you add vinegar to the pan and scrape up the fond, the pan is easy to clean.

Cook the bacon over medium low heat, stirring regularly. While the bacon Is cooking, start boiling the potatoes and prepare the dressing ingredients.

Measure the vinegar in a one cup liquid measuring cup. If you are using a whisk, place the rest of the dressing ingredients in the cup and whisk until combined.

If you are not using a whisk, it may be hard to get the mustard to dissolve if you add it all at once. Place the mustard in a small bowl. Add a teaspoon or so of vinegar from the measuring cup and mix until combined. Add another teaspoon or two of vinegar and mix well. Continue to do this until the mustard is runny and can be easily stirred into the vinegar.

Stir until the sugar and salt dissolve.

When the bacon is crispy, turn off the heat, scoop out the bacon pieces and put on a small plate. Add the vinegar mixture (Be careful of splashing). Scrape the pan to loosen the browned bits on the bottom of the pan. They will add flavor to the dressing.

When the potatoes come to a boil, cook about 7 minutes, until a fork easily pierces the potatoes. I taste a bit of potato to check they are done.

Drain the potatoes, place in a bowl and immediately pour the dressing over the hot potatoes. Stir the potatoes several times over the next few minutes. The dressing will slowly soak into the potatoes over the next hour or so.

Serve the potato salad while still warm. Just before serving stir in the bacon and parsley.

This potato salad keeps well in the refrigerator. Reheat leftovers or eat cold.

Bavarian Potato Salad

Warm potato salad with bacon and a vinegar based dressing

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Prep Time 30

Course Side Dish

Servings

Calories 190 kcal

Ingredients

2 pounds red or gold potatoes
4 slices bacon
⅓ cup cider or distilled vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard or grainy German style mustard
¼-½ teaspoons salt
½ cup parsley

Instructions

Scrub the potatoes and cut into pieces about 3/4 to 1 inch on a side.
Place the potatoes in a large saucepan covered with an inch of cold water.
Chop the bacon into 1/2 inch wide slices and saute in a frying pan or saucepan.
Cook the bacon over medium low heat, stirring regularly.
While the bacon Is cooking, start boiling the potatoes and prepare the dressing ingredients.
Measure the vinegar in a one cup liquid measuring cup.
If you are using a whisk, place the rest of the dressing ingredients in the cup and whisk until combined.
If you are not using a whisk, place the mustard in a small bowl. Add a teaspoon or so of vinegar from the measuring cup and mix until combined. Add another teaspoon or two of vinegar and mix well. Continue to do this until the mustard is liquid and can be added to the vinegar. Add sugar and salt.
Stir until the sugar and salt dissolve.
When the bacon is crispy, turn off the heat and scoop out the bacon pieces and put on a small plate.
Add the vinegar mixture, Scrape to loosen the browned bits on the bottom of the pan.
When the potatoes to a boil, cook about 7 minutes, until a fork easily pierces the potatoes.
Drain the potatoes, place in a bowl and immediately pour the dressing over the hot potatoes. Stir the potatoes several times over the next few minutes.
Serve the potato salad while still warm. Just before serving stir in the bacon and parsley.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 255mgPotassium: 760mgFiber: 3gSugar: 6gVitamin A: 440IUVitamin C: 20mgVitamin D: 1µgVitamin E: 1mgVitamin K: 86µgCalcium: 25mgFolate: 35µgIron: 2mgZinc: 1mg

Keyword dairy-free, egg-free, gluten-free, nut-free

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