Red Skinned Potato Salad (North German Potato Salad) Recipe

Red Skinned Potato Salad
AKA: 'German Style' Potato Salad OR North German Potato Salad 
Submitted By: Taz


2 lbs Small Red Skinned Potatoes - quartered (LEAVE SKIN ON)
6 Hard Boiled Eggs - chopped
1 lb Bacon - cooked and crumbled
1 Medium Red Onion - quartered and thin sliced
½ Cup Sour Cream
½ Cup Mayonnaise - (Optional) Can substitute with equal part sour cream
¼ Cup Red Wine Vinegar - can substitute cider OR white wine vinegar if desired
Kosher Salt and Fresh Ground Black Pepper to taste
¼ Cup Fresh Dill - chopped
 ⅛ - ¼ Cup Whole Grain Mustard - amount to taste
1 Large Celery Stalk - chopped
SUBSTITUTE FOR ONION: 1 Bunch Green Onion - thin sliced

  1. IF NOT ALREADY COOKED: Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble -Set aside
  2. Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
  3. Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
  4. Drain potatoes and transfer to a large bowl - IMMEDIATELY drizzle the vinegar over the potatoes (tossing as you go to ensure even distribution) - The vinegar will be completely absorbed into the potatoes
  5. In a separate bowl, whisk together sour cream, mayonnaise, vinegar, and mustard (if using) until thoroughly combined - Pour mixture over potatoes and fold to combine (you want the potatoes to still be warm so that they will absorb some of the dressing) 
  6. Add remaining ingredients to the potatoes and fold to combine (you want to 'fold' everything together as not to break up the potatoes)
  7. Taste and adjust seasoning
  8. Cover and chill in refrigerator for 1 hour before serving to allow flavors to meld

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