Hot German Potato Salad

I've come up with a mayonnaise-free version of another favorite, this time a hot German potato salad. All I had to tell Michael was that it had bacon in it, and he was excited. I really like the combination of salty, sweet, and sour flavors in the dressing, along with the crunchy texture of the bacon. When my parents came up to visit this past weekend, I decided to make them a German-themed meal and served them this potato salad with pork sausages and cooked red cabbage.

Hot German Potato Salad
serves 4 adults

Ingredients:

• 2 lb. of Yukon Gold or other thin-skinned white potatoes
• 1 Tbsp. apple cider vinegar
• 1 tsp. sea salt
• 2 cups water
• 4 slices of bacon. To find a corn-free bacon, look for one that has just these ingredients: pork, salt, sugar, celery powder, and spices. I recommend a bacon I find at Trader Joe's called Classic Sliced Dry Rubbed All Natural Uncured Bacon. Another corn-free bacon is Hormel Natural Choice 100% Natural Original Uncured Bacon. Be sure that the bacon you use does not have any dextrose, sodium erythorbate, sodium lactate, or lactic acid starter culture.
• 1/4 cup chopped yellow onion
• 1/2 cup of potato liquid
• canola oil (1 to 3 Tbsp. depending on the amount of bacon drippings you have.)
  
• 1 tsp. granulated white sugar
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 2 Tbsp. apple cider vinegar
• 1/8 tsp. celery seeds or 1/2 tsp. mustard seeds, depending on what you have
• dried or fresh parsley (optional)

Instructions:

Place a large 12-inch frying pan over medium heat. Add 1 tablespoon of apple cider vinegar, 1 teaspoon of sea salt, and 2 cups of water to the pan and stir. While the liquid is heating, peel and rinse the potatoes. Cut the potatoes into 1/4-inch wide slices. Place the slices of potatoes in layers into the pan of heating liquid. (The top layer of potatoes will not be fully covered by the water.) Increase the heat and let the liquid come to a simmer. Then turn down the heat to medium-low, cover the pan, and let the potatoes simmer for 15 to 20 minutes, until they are fork-tender.

While the potatoes are cooking, cut the bacon into thin 1/4-inch wide strips and cook over medium heat until the bacon is browned and crunchy. Remove the bacon from the pan and place on a paper towel-lined plate, keeping the drippings in the pan. To make the dressing for the salad, measure the drippings and pour up to 4 tablespoons of bacon drippings into a small bowl. I usually have about 2 tablespoonfuls of drippings; therefore, I add 2 tablespoons of canola oil to bring the total amount of drippings and oil up to 4 tablespoons. Into the drippings and oil whisk the granulated white sugar, 1/2 teaspoon of sea salt, black pepper, 2 tablespoons of apple cider vinegar, and either celery seeds or mustard seeds. Finely chop about half of a small yellow onion so that you have 1/4 cup of chopped onion for the salad.

Drain the potatoes in a large colander with a large bowl placed under it to catch the cooking liquid. Measure 1/2 cup of the cooking liquid and whisk it into the small bowl with the rest of the ingredients for the dressing. Then take 1/2 cup of the potatoes, mash them thoroughly using a potato masher or a fork, and whisk them into the dressing to thicken it.

Transfer the rest of the potatoes from the colander to a medium bowl. Pour the dressing over the potatoes. Add the chopped onion and bacon and toss gently so that the dressing coats the potatoes. Sprinkle the potato salad with dried or fresh parsley and toss again. Serve immediately, or keep in the refrigerator and reheat in the microwave before serving.