Brad's German potato salad

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

I serve this dish in between warm and cold. To me, that seems where the flavors really pop.

Brad's German potato salad

monkeyfufu's cooksnap of when they made Brad's German potato salad.
StephieCanCook's cooksnap of when they made Brad's German potato salad.
wingmaster835
wingmaster835 @wingmaster
Sequim Washington

I serve this dish in between warm and cold. To me, that seems where the flavors really pop.
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Ingredients

4 servings
  1. 3 lbsyoukon gold or white potatoes
  2. 1/2LG sweet onion
  3. 1 tbsgranulated chicken bouillon
  4. 1/2 lbbacon, chopped and fried. Reserve grease
  5. 1med red onion, chopped
  6. 3/4 cupwhite or cider vinegar
  7. 1 tbsmustard seed
  8. 6green onions, chop green and white parts
  9. 1/4 cupchopped fresh parsley
  10. to tastesalt and pepper

Cooking Instructions

  1. 1

    Peel, cube and cover potatoes with water in a Dutch oven. Add yellow onion, 1 tsp salt, and chicken bouillon. Boil until tender.

  2. 2

    At same time, fry bacon. When done, drain on paper towel. Reserve grease.

  3. 3

    When potatoes are done, drain in a colander. Discard onion. Keep dutch oven handy.

  4. 4

    Fry red onion in bacon grease until tender.

  5. 5

    Return potatoes to the Dutch oven. Keep covered with a lid.

  6. 6

    When onions are tender, add mustard seed, and vinegar to the pan. Cook 2-3 minutes.

  7. 7

    Add to potatoes, including all liquid and bacon grease. Add rest of ingredients. Season with salt and pepper to taste.

  8. 8

    Mix well and let sit on the counter for 20 minutes to allow flavors to blend. Serve and enjoy.
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monkeyfufu's cooksnap of when they made Brad's German potato salad.
StephieCanCook's cooksnap of when they made Brad's German potato salad.

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wingmaster835
wingmaster835 @wingmaster
on
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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