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This potato salad is delicious served warm, right after dressing. It’s also fantastic served the next day cold (preferably with an extra batch of the mustard vinaigrette).
This is something that is easy, done quickly in a skillet, and doesn’t require the wait of chilling. This makes it a go-to for a last minute side.
Tools
I do highly recommend using a nonstick pan.
If you are in the market for one I cannot speak highly enough of GreenPan. I have been slowly, but surely, trading up all of my saut̩ pans from my hand-me-down Calphalons (still love that brand) to GreenPan. I love that they are oven safe for broiling, dishwasher safe, metal utensil safe, harmful chemical free, and have maintained their beautiful finish for years. YEARS. Plus they really are nonstick РI did the oil-free fried egg test with great success. Okay. Plug Over. Im just really passionate about this pan.
Ingredient Substitutions
Vegetarian – Remove bacon and use ~2 tablespoons olive oil to crisp the potatoes
Paleo – woop woop, done.
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Warm & Crispy Potato Salad (German Style)
Description
This Lightened Potato Salad is bright and best served warm, while everything is still crispy. You can cook this on an open flame in a cast iron skillet, or bring the flavors indoors and cook stovetop during the fall.
Ingredients
Instructions
- In a single layer, place the potatoes skin-side down in a pan. Add 1-2 cups of water, enough to reach half-way up the potatoes, and cover with a lid. Bring the heat up to medium-high and let steam until all the water is gone and the potatoes are somewhat tender. ~12-15 minutes
- Remove potatoes from heat and set aside.
- Toss the chopped bacon into the same pan and let cook until medium-crispy, stirring occasionally. ~8-10 minutes
- While the bacon is cooking, slice the potato halves into 1/4 inch slices, creating a half-moon shape. Season with salt and pepper.
- Once the bacon is nearly done, use a spatula to push the pieces to the sides of the pan. Place the potato half-moons in a single layer in the residual grease in the middle of the pan. Let cook undisturbed until golden, about 3-5 minutes.
- Flip the potatoes to the other side and then add minced red onion. Let cook undisturbed for another 3-5 minutes, occasionally moving the onion as to not let it burn.
- Remove pan from heat. Whisk together mustard, garlic, and vinegar, and toss with potatoes, stirring in the bacon, and onion evenly.
Notes
- I love my crispy potato salad sugar-free and tart, if this recipe is a bit “too much” for you, you can mellow the flavor considerably if you add 1 tablespoon of honey to the dressing.