WKYT - Chef Walter - Recipes

German Potato Salad Monday, June 13, 2011


3 lbs new potatoes
2 onions, one quartered and one diced
1/2 lb bacon, diced
3/4 cup cider vinegar
1 TBSP mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves


Place potatoes in a large pot with the quartered onion and cover with cold water. Cook until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm. Place large skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Add the diced onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Serve warm.


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