B is not a fan of the typical potato salad. In fact, he won’t eat any cold pasta, egg, or potato based salad. I used to think that it was because most of them have mayonnaise-based dressings — he hates mayonnaise — but have since come to learn that he’s not a fan of the cold temperatures at which these salads are served…unless you’re at an outdoor, summer get together and the salad has been sitting out in the hot sun all day, in which case you’ve got other things to worry about.
So, since I was having a craving for some sort of potato salad, and I knew that B wouldn’t touch one that had any mayonnaise in it, I decided to try a German potato salad. B loves bacon and potatoes, he doesn’t seem to mind vinegar, and the salad is served warm. Perfect, right? Well, no. He would have nothing to do with this salad, much to my chagrin yet, at the same time, much to my pleasure since I really liked this potato salad. The combination of crispy bacon, tangy vinegar, tasty onions, and a touch of sugar was quite yummy over the warm potatoes. And the best part was that I had plenty of leftovers all to myself.
I stayed mostly in line the original recipe, though I did use apple cider vinegar instead of white vinegar and swapped out the sugar with xylitol, a new sugar alternative that I’ve been playing with. I’ll tell you more about xylitol in a forthcoming post.
adapted from Allrecipes
Ingredients
3 cups potatoes, peeled and diced
6 slices bacon
1 small onion, minced
1/4 cup apple cider vinegar
2 Tbsp. water
3 Tbsp. xylitol (or white sugar)
1 tsp. kosher salt
2 tsp. dried parsley
Directions
1. Place the potatoes in a large stock or soup pot and cover with water. Bring to a boil and continue to cook for about 10 minutes, until the potatoes are fork tender. Drain and set aside to cool.
2. Rinse and wipe the potato pot clean with a paper towel. Cut bacon into small cubes and fry in the pot over medium high heat until crisp. Remove the pieces of bacon from the pot with a slotted wooden or metal spoon and set aside.
3. Add the minced onion to the pot and cook over medium heat in the bacon grease until translucent and beginning to brown, about 10-15 minutes. Add vinegar, water, xylitol (or sugar), dried parsley, salt, and pepper to the pot. Bring the mix to a boil and add the potatoes and half the bacon. Heat through and transfer to a serving bowl or dish. Sprinkle remaining crispy bacon over top and serve.
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