German Potato Salad and Bach

I love salads: pasta salad, Caesar salad, Insalata Caprese, etc. So it’s no surprise that I wanted to try my hand at making a traditional German potato salad. And what was the driving factor behind choosing German potato salad, you might ask? Bacon!

This recipe is great. Don’t be deterred by the heavy scent of vinegar at first. It tapers off and is not strong in taste when all the ingredients are combined. The onion, bacon and Dijon mustard pack these potatoes with lots of flavor. Pour me a cold beer with a side of warm potato salad and a little polka music; and call me the St. Pauli Girl.

German potato salad is a great dish for summer cookouts and tailgating. But because you traditionally serve it warm, I can also see myself making this recipe in the winter.

Today I'm pairing my dish with classical music – a first for My Eats and Beats! I adore classical music. Without lyrics you're left to embrace the melody in its purest form and let the emotion of the composition consume you. German classical music has bred some of the greatest composers. Among them are Johann Sebastian Bach, Ludwig van Beethoven, and Johannes Brahms.

Bach is one of my favorite classical composers, and Double Violin Concerto in D Minor (1st mvt.) is a great fit. A classical German composer for a traditional German potato salad recipe.

Enjoy!

Julia

German Potato Salad:

Ingredients

2 pounds Yukon gold potatoes

1/2 pound thick-cut bacon

3/4 cup finely chopped onion

1/3 cup white vinegar

1 1/2 tsp sugar

1 tablespoon Dijon mustard

1 teaspoon salt

2 tablespoons minced chives, for garnish

Directions
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.