From the Kitchens of Amy & JJ

Every few years, I get into a kick for potato salad. Maybe it is the plentiful harvests from local gardens, maybe it is a need to spice up my side dish options…or maybe I am just craving potato salad. Full disclosure, I am not a fan of mayonnaise or mustard – so almost all traditional BBQ potato salads are a no go on my plate. That is, until I was introduced to German Potato Salad. Mixing some of my favorite flavors and a great way to use leftover apple cider vinegar from canning projects. This dish can be served hot or cold and is a great fridge find when you need a midnight snack.

Modern German Potato Salad

2 lbs Baby Red Potatoes – Halved
1/3 Cup Bacon – Crumbled
1 Red Onion – Finely Chopped
6 Tbsp Apple Cider Vinegar
3 Tsp Water
2 Tsp Extra-Virgin Olive Oil
1 Tsp Sugar
4 Green Onions – Sliced
Salt/Pepper to taste

In a large pot, cover potatoes with water and add a pinch of salt. Bring water to a boil and cook until potatoes are done – easily pierced with a fork. Drain and let them cool to a temperature you can touch. Put them in a large bowl.
Cook your bacon until it is crispy and can crumble. Remove bacon, set aside. Save 2 tablespoons of fat in the pan to cook the red onion. Cook the onion until it is softened and then mix in the apple cider vinegar, water, olive oil and sugar. Bring to a simmer and then turn off the heat. Add your salt and pepper to the mixture.
Pour mixture over potatoes, add sliced green onions and crumbled bacon. Toss and serve while warm.