Fried German Potato Salad
Recipe GLPRdf5a436b61fa07
A warm, crispy German-style potato salad featuring golden-fried Yukon gold potatoes tossed with smoky bacon, caramelized red onions, tangy capers, and a bright red wine vinegar dressing. Finished with Dijon mustard and extra-virgin olive oil for a savory, slightly sharp finish.
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Ingredients
6 medium Yukon gold potatoes, cut into large dice
8 ounces thick-sliced bacon, cut into pieces
Canola oil
Salt
Freshly ground black pepper
1/2 red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Directions
Place the diced potatoes in a pot and cover with cold water until the water level just reaches the top of the potatoes. Add salt to the water, place the pot over medium heat, and bring to a boil. Simmer until the potatoes are just tender, about 10-12 minutes. Drain the potatoes thoroughly and spread them out on a clean kitchen towel to dry completely.
While the potatoes cook, add the bacon pieces to a large sauté pan and cook over medium-low heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon. Reserve the bacon fat in the pan if desired for added richness, or drain it completely. Wipe out the pan with paper towels.
Heat the pan over medium-high heat and add a generous amount of canola oil until it reaches a light smoke. Carefully add the dried potatoes to the hot oil and shake the pan occasionally to prevent sticking. Lower the heat slightly and allow the potatoes to brown on all sides, about 5-7 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
When the potatoes are golden and nearly cooked through, add the diced red onion to the pan and cook together until the onions soften and begin to caramelize, about 3-4 minutes. Add the drained capers and red wine vinegar, stirring gently to deglaze the pan and evaporate most of the vinegar, about 1-2 minutes.
Remove from heat. Drizzle in the extra-virgin olive oil and stir in the Dijon mustard. Add the reserved cooked bacon (and reserved bacon fat if using) and toss everything together gently. Season generously with freshly ground black pepper. Serve warm.
