If you ask ten different people, I’ll bet they will have ten different methods to making the best potato salad! I happen to love the potato and egg salad that is made at R&S, but it’s fun to change it up as well.

The combination of potatoes, Applewood smoked bacon, and Rapacki spicy brown mustard in the following recipe are enough to start my mouth watering…I’ve also added some fresh dill and a few other fresh herbs to send this warm German potato salad over the top!

You will find a printable recipe here  Warm German Potato Salad

You will need:

One and a half pounds baby red potatoes; sliced into rounds
One and a half pounds small Yukon gold potatoes; sliced into rounds
3 stalks of celery; thinly sliced
3 shallots; thinly sliced
12 ounces of D’Artagnan Applewood Smoked Bacon; cut into 1/2 inch pieces
2 tablespoons of fresh dill; chopped
Handful of fresh parsley; chopped
1/4 cup of apple cider vinegar
4 tablespoons of olive oil
4 tablespoons of spicy mustard
12 twists of freshly ground salt
12 twists of freshly ground pepper

To begin:

Place the sliced potatoes in a large pot of water and bring to a boil. Once the water has reached a boil, let the potatoes cook for about 18-20 minutes. Drain.

While the potatoes are boiling, use a large skillet to cook the bacon until crispy. Set aside to drain on paper towels.

Now you can sauté the celery and shallots in the same pan that you used to crisp the bacon. Add a bit of olive oil if there is not enough bacon grease in the bottom of the pan. (If there is more than two tablespoons of bacon grease, you can pour some out.)

Sauté the celery and shallots for about five to seven minutes until softened.

Add the mustard, four tablespoons of olive oil and quarter cup of apple cider vinegar. Give it a stir. Now you can add the fresh herbs.

Use the large pot that that the potatoes were boiled in to mix the salad. Start by layering half of the mustard and herb mixture, bacon and warm potatoes. Add more of the mustard herb mixture and bacon on top. Give it a gentle stir and season with seven twists each of freshly ground salt and pepper. Serve warm…It’s going to  be a hit!