German Potato Salad

Try this delicious take on a summer standard - this time with bacon!

By Khalil Hymore

Potato salad, a quintessential summertime staple, usually conjures up images of Hellman's mayonnaise (or Best Food's for all you West coasters) and copious amounts of hard-boiled eggs. Not that there is anything wrong with that image (especially when paired with fried chicken or grilled burgers), potato salads come in many shapes and sizes. In honor of my German heritage (on my mom's side) I concocted a mayo-less (although, non-the-less fattening; mine has lot's o' bacon!) version. Try it with some beer-braised brats and little sauerkraut.

Makes 12 servings

• 4 pounds red potatoes
• 1/2 pound sliced bacon, chopped
• 1 red onion, finely chopped
• 1 tablespoon chopped fresh thyme
• 1 cup cider vinegar
• 3 tablespoons whole grain mustard
• 2 teaspoons dark brown sugar
• 1 1/2 teaspoons kosher or sea salt
• 3/4 teaspoon paprika
• 1/2 teaspoon ground black pepper
• chopped chives

1) Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, slice, and set aside in a large bowl.

2) Cook the bacon in a large skillet until crisp; remove and drain on a paper towel before adding to the bowl with the potatoes.

3) Add the onions and thyme to the skillet with the bacon fat and whisk in the cider vinegar, mustard, brown sugar, salt, paprika, and black pepper, and toss with the potatoes and bacon to coat. Garnish with chopped chives.