One of the reasons I look forward to Summer is the remarkable seasonal fare that comes along with the warm weather, from barbecue to ceviche to tropical Popsicles and everything in between. Since Party and I have had such a blast putting together Summer recipes (we instated an ice cream sandwich series in years past), we've decided to bring you a brand new series: Summer of salads.
From a crunchy classic Caesar to a Calabrian tuna panzanella, this season is sure to be all about refreshing salads that will keep you going even when the mercury rises. Traditional German potato salad is one of my favorites. Since it's made with a vinegar-based sauce, it's not as creamy as American potato salad, but what it lacks in creaminess it more than makes up for in tang from the vinegar and smokiness from bacon bits. It also stands up to the heat better than classic potato salad. To make this for a Summer grillout or picnic, read more.
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
- Place potatoes in a large pot with the onion and cover with cold water. Cook on high until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- In a large sauté pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper.
- Add the hot dressing and the bacon pieces to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Serves 8 as a side dish.