Classic German Potato Salad - Baden-Wurttemberg

Classic German Potato Salad

• 2 lbs waxy potatoes (such as Yukon Gold or red potatoes)

• 6-8 slices bacon, diced

• 1 medium onion, finely chopped

• 1/3 cup white vinegar

• 2 tablespoons sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon #18 Baden-Wurttemberg Spice Blend

• Salt and pepper, to taste

• 1/4 cup chopped fresh parsley

1. Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

2. Bring the pot of water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 20-25 minutes, depending on their size.

3. Drain the potatoes and let them cool slightly until they are safe to handle. Once cool enough, peel the potatoes and slice them into 1/4-inch thick rounds.

4. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.

5. Reserve 2-3 tablespoons of bacon grease in the skillet and discard the rest. Add the chopped onion to the skillet and cook over medium heat until softened and translucent.

6. In a small bowl, whisk together the white vinegar, sugar, Dijon mustard, and Baden-Wurrtemberg spice blend. Pour this mixture into the skillet with the onions, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.

7. Gently fold the cooked potatoes into the skillet, making sure they are well-coated with the dressing. Season with salt and pepper to taste.

8. Add the cooked bacon to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes to warm the salad through.

9. Transfer the warm German potato salad to a serving dish and garnish with chopped fresh parsley. Serve immediately.