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Spicy German Potato Salad

Ingredients

  • 4 slices bacon
  • 1 pound baby potatoes (give or take), chopped in half
  • 2 bell peppers (orange or red), chopped
  • 20 baby heirloom (or cherry) tomatoes, halved
  • 1 onion, chopped
  • 1/4 cup white wine vegar
  • 2 tbsp apple cider vinegar
  • 1/4 cup granulated sugar
  • 2 tbsp spicy mustard
  • 1 tsp salt
  • pepper, to taste

Instructions

  1. Boil halved potatoes in heavily-salted water until you can pierce with fork. Drain in strainer.

  2. Fry bacon in pan until semi-crispy but fully cooked. Reserve 3 tbsp bacon grease.

  3. Set bacon aside to cool. Save 2 tbsp of bacon grease in separate container. Leave 1 tbsp of bacon grease in pan.  

  4. Saute chopped onions in same pan until onions are mostly translucent.

  5. Add potatoes and 1 tbsp bacon grease to onions and saute for five minutes.

  6. Add tomatoes and bell peppers to potatoes. (If needed/preferred, add remaining 1 tbsp of bacon grease.) Stir to combine. Place lid on pan and keep at low-medium heat.

  7. Whisk vinegars, sugar and mustard together in bowl. 

  8. After tomatoes have started to wilt and peppers have just begun to soften, pour vinegar mixture into pan with potatoes and vegetables. Stir to coat everything and saute another 3-4 minutes. 

  9. Remove from heat and pour into bowl. Crumble bacon into the bowl and if preferred, add chopped basil. Add salt and pepper to taste. Gently combine and serve.