You know what I hate about potato salad. Mayo. For some reason I just do not like potatoes and mayo together. Especially when the potato salad is smothered in mayo. Yuck. But one day I heard of this idea of bacon grease in place of mayo. Apparently its called a German Potato Salad, and I am here to say it’s dang good. I mean, I have nothing against mayo, I use it in my Egg Salad and Chicken Salad, but I only like it homemade and I just don’t think anything can beat the bacon on this salad. I guess you’ll have to try it to know!
When my friends at Whole 30 explained on their site why potatoes should be part of one of the strictest elimination diets I know of (Whole 30), I realized they probably have some health benefits. I mean heck, I’ve heard the Irish lived solely on potatoes for years. Also my 83 year old grandmother swears by them, and she and my grandpa are pretty much the healthiest people that I know.
This Whole30 German Potato Salad is pretty simple to make, and it’s a perfect side dish for almost any dinner. I think it could be a great addition to Thanksgiving Dinner, because it can be served hot. I’m thinking this plus turkey could be really good. I also like that I was able to put my fresh herbs to use in this recipe. I have been growing rosemary, and if you know rosemary then you know it grows like crazy! It grows so much that my roommate and I were considering giving it to our friends. If you are looking for something to use your rosemary try this chicken dish. It would probably go great with this German Potato Salad!
- 2.5 lbs potato (red or russet)
- 6 pieces of bacon
- 1/3 cup apple cider vinegar
- 1 Tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon garlic, minced
- 3 Tablespoon rosemary, chopped
- 1/4 cup olive oil
- 2 Tablespoon green onions, chopped
- Scrub the potatoes well. Place in a large pot and add water just to cover. Heat to a boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.
- Drain the water, and cube the potatoes into approximately equal size.
- Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
- Add the vinegar, dijon, salt and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
- In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.