This is the potato salad for your backyard BBQ.
(Revised July 2022)
Unlike many other potato salad recipes, this is not oily with mayo nor sugar sweet, rather sour and refreshing yet full of flavor of the potato. This salad is sooooo good with grilled sausages and beer.
What you need:
Potato, 2 pounds. Strongly recommend Yukon.
Bacon, 5 slices if thin. Reduce the number of slices if you use thick bacon although more bacon does not harm anything.
Onion, ½ cup, finely chopped.
Vinegar, 3-4 tbs (apple, white wine or malt vinegar)
White balsamic vinegar, optional, 1 tbs (I like the subtle sweetness of this vinegar. If you don’t have white balsamic, just add the equal amount of other vinegar and a few pinches of sugar).
Lemon juice, 2 tbs.
Olive oil, 2-3 tbs.
Yellow mustard, 1 heaped tbs.
1 cube of instant chicken bouillon.
1 cup of water.
Chopped fresh parsley or chive, optional.
1) First we cook the whole potatoes in water until fully cooked. I usually do this a day before because the potatoes are much easier to handle when it is cooled. Hot potatoes are hard to slice, they will crumble.
When the potatos are cool enough, peel and slice. Put them aside in a large bowl.
2) Slice the bacon in stripes and heat over medium-low heat in a pan until crisp.
3) When th bacon is crisp, add 1 cup of water and 1 cube of instant chicken bouillon to the pan. Mix it until dissolved. I use Knorr and a cube of it makes 2 cup of soup as per its instruction on the package. So this dressing base is 2 times stronger than usual chicken soup. If you use different soup cubes, use it as much to make a cup of double strength soup.
4) In a bowl, put chopped onion, vinegar, lemon juice, mustard and oil. Using a whisk, mix it until well combined. Add the bacon soup while it is still hot. Mix well again. Try to taske, and add salt and pepper if needed.
5) Pour the dressing over the sliced potatoes.
Toss gently to coat while the dressing is still warm so that the potatoes will absorb the flavor well. The potato slices tend to stick together, try to separate it by hand so they are well coated.
You can eat this immediately but this salad tastes better after resting a few hours. Serve at room temperature, not chilled.
Garnish with the chopped chives or parsley.
This is my German husband’s favorite. Enjoy with grills and beer.
I have this recipe in Japanese, too.