When Spane and I went to the store and I picked out our 4th of July dinner, I got to thinking that I really missed German Potato Salad. When my family was stationed in Kaiserslautern in Germany, it was something that we had quite often. I’ve had it since coming back to the United States, but it never seemed as good. I thought maybe I could improve on it.
But, why would I want to have German Potato Salad on a holiday that celebrates Independence from British rule? Well, because there were plenty of Germans involved in the Revolutionary War, among them Friedrich Wilhelm von Steuben. There were also French involved in helping us win, hence the inclusion of Blue Cheese
German Blue Cheese Red Potato Salad
- 8 medium Red potatoes
- 2 slices Bacon
- 1 Onion chopped
- 1 tablespoon mayonnaise
- 1 teaspoon wholegrain mustard
- 1 tablespoon Cider Vinegar
- 1 tablespoon Blue cheese crumbled
- 1/4 cup Italian parsley chopped
- Have ready a steamer large enough to accommodate the potatoes. Prepare the pan with water.
- Cut the potatoes in eights, cut each in half, then those halves, and half again. Put them into the pan. Put the potatoes on to heat.
- While that is happening, cook the bacon until crisp in a skillet, or microwave. Do NOT throw away the fat!
- When the potatoes are fork-tender, put them in a bowl with the chopped onions. Crumble the bacon overall.
- If you cooked the bacon in a pan, heat the pan on low, then add the vinegar and mustard to the pan, and whisk until well mixed. Then add the mayonnaise and whisk briskly to combine. If you used a microwave oven, put the fat in a saucepan, and heat it as previously described.
- Pour the mixture over the potatoes, and toss to combine. Refrigerate until ready to serve.
- Just before serving, add the crumbled blue cheese, and chopped parsley.
Try to get German whole grain mustard. Yellow mustard will not work in this, it's too sour.
If you want to make this vegetarian, you could use olive oil instead of bacon fat, and add walnuts for crunchiness.