Oma’s German Mustard Potato Salad
BBQ, German, Sides
Ingredients:
~ 9 russet potatoes, chopped to bite size
1 yellow onion, dice chopped
1 pack of bacon, dice chopped
1 cup brown/spicy mustard
1/2 cup Red Wine Vinegar
bacon grease
salt
pepper
Directions:
1. Boil potatoes until tender (or your desired doneness). Rinse and let cool while bacon and onion mixture cooks down.
2. In skillet, cook down bacon and onion. Add pepper once cooked down some. Bacon doesn’t have to be crispy, but cook to your desired doneness.
3. Combine mustard and vinegar with salt and pepper as well as 2-3 TBS of bacon grease.
4. In a serving bowl, combine potatoes, bacon and onion mixture, and mustard/red wine mixture. Toss to combine, adding salt and pepper to taste.
5. Refrigerate to allow flavors to meld and serve cold.
Notes:
The flavor profile of this is a personal preference, whether that is forward on the mustard flavor or red wine vinegar. You also want the mustard and red wine vinegar dressing to coat the potatoes, so ensure the potatoes are completely cool before dressing. It should then be a creamy type dressed potato salad.
And, for my family, this dish has always been served in this yellow bowl, which was my grandmother’s. I don’t know how old this bowl is, but it brings a smile to my face knowing it will always be for her potato salad!
BBQ, German, Sides
Ingredients:
~ 9 russet potatoes, chopped to bite size
1 yellow onion, dice chopped
1 pack of bacon, dice chopped
1 cup brown/spicy mustard
1/2 cup Red Wine Vinegar
bacon grease
salt
pepper
Directions:
1. Boil potatoes until tender (or your desired doneness). Rinse and let cool while bacon and onion mixture cooks down.
2. In skillet, cook down bacon and onion. Add pepper once cooked down some. Bacon doesn’t have to be crispy, but cook to your desired doneness.
3. Combine mustard and vinegar with salt and pepper as well as 2-3 TBS of bacon grease.
4. In a serving bowl, combine potatoes, bacon and onion mixture, and mustard/red wine mixture. Toss to combine, adding salt and pepper to taste.
5. Refrigerate to allow flavors to meld and serve cold.
Notes:
The flavor profile of this is a personal preference, whether that is forward on the mustard flavor or red wine vinegar. You also want the mustard and red wine vinegar dressing to coat the potatoes, so ensure the potatoes are completely cool before dressing. It should then be a creamy type dressed potato salad.
And, for my family, this dish has always been served in this yellow bowl, which was my grandmother’s. I don’t know how old this bowl is, but it brings a smile to my face knowing it will always be for her potato salad!
So many memories with that yellow bowl, it brings a smile to everyone’s face when they see it. \
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