Potato Salad Bacon Bits and Vinaigrette 

A warm Potato Salad Bacon Bits and Vinaigrette recipe idea. Easy, no egg, no mayonnaise with a flavorful mustard, maple syrup, dressing.

Potato Salad Bacon Bits and Vinaigrette 

Make this easy but very flavorful Warm Potato Salad Bacon Bits and Vinaigrette recipe idea. Does not contain egg or mayonnaise with a flavorful but tasty light mustard, maple syrup, olive oil dressing. Great for braai or barbecues or just for a week day meal with side dishes. A holiday season Christmas or Thanksgiving or even a New years meal. A Warm side dish with a difference. A No Bake Stove Top recipe idea for a potato salad with a difference. Being so versatile for any diet needed. For vegetarian eaters just omit the bacon or serve the bacon in separate bowl for meals with family.

Is there a difference between German potato salad and regular potato salad?

Yes, there is a difference between a German potato salad and a regular US or South African potato salad. A normal mayonnaise based potato salad is what Americans love to serve. But the warm potato salad is served with a vinegar based dressing with bacon bits and green spring onion all tossed together, served as a warm side dish or salad with meals.

What not to do when making potato salad?

When making a potato salad it is essential you do things at the right time and the way its done.

1. Do not use the wrong type of potato
2. not starting to boil the potatoes from room temperature water
3. not seasoning the boiling potatoes
4. over cooking or undercooking the potatoes
5. No dressing the potatoes at the right time

Why don’t you peel potatoes for potato salad?

Not peeling your potatoes for potato salad is your preference. But boiling them with the skins on provide more nutrients. Peeling the cooked potato then cutting up into slices or bite size pieces to add the sauce or dressing or vinaigrette to helps the potato absorb the flavors.

Can you leave German potato salad out overnight?

Because German potato salad is served warm with bacon bits, and not with mayonnaise. it is not recommended to keep at room for more than 2 hours. If making ahead of time to keep overnight it is recommended to keep the bacon bits separately and warm up the potato before serving then add the bacon and garnishes and dressing.

Can I freeze homemade German potato salad?

Yes, homemade warm German potato salad can be frozen as it does not contain mayonnaise. Easy to freeze and stored in sealed container or zip lock bags. Defrost and reheat then add your garnishes and dressing.

Ingredients

For the potato salad

1. potatoes
2. bacon strips (cut into bits)
3. red onion diced finely(keep a few slices of red onion for garnish)
4. fresh chopped spring onion

Vinaigrette 

1. olive oil
2. white wine vinegar or apple cider vinegar.
3. dijon mustard
4. maple syrup
5. salt and black pepper to taste.

For all the amounts needed and the full instructions for this delicious warm potato salad with bacon bits, onion and mustard vinaigrette dressing get the recipe attached. Download or print and also use the online cook mode for your convenience.

Potatoes: The best potatoes to use for a potato salad so they do not fall apart or turn to mush are, Yukon gold or red skin potatoes, or fingerling potatoes.

Onions: Use the yellow white onions or the red onions, to sauté for mixing with the bacon. The red onion will give more color. Then for garnish and greenery add some chopped spring onions.

Mustard: Dijon mustard is great for salad dressings, to give that emulsifying effect for the olive oil and the vinegar to stay together when whisked.

Vinegar: Using a white vinegar for a more acidic taste and also used for salads that needs a more sour kick. Apple cider vinegar may be used also, as it has a fruity flavor and enhances the salads, marinade, and dressings.

How To

Wash and clean the potatoes with the skin on. Add water in a pot and place the potatoes in to boil. The water should cover the potatoes. Bring to boil and boil for about 20-25 minutes until tender when tested with a fork.

While they are boiling get the dressing mixed together and whisk all with a hand whisker in a bowl. That would be the olive oil and the vinegar, mustard and the maple syrup with the salt and pepper. Set aside. (add if needed more vinegar or olive )

Next in a warm frying pan, with a little olive oil, add your chopped bacon bits and half of the red onion and sauté until just crispy and the onion are golden. Set aside. (keep a few slices of red onion for garnish)

Once the potatoes are tender, with a colander pour out the hot water. Leave the boiled potatoes to cool a little until you can peel the skins off. (if preferred you can keep the skins on) Then in a bowl cut them into slices or small bite size pieces. They should be warm to absorb the dressing for the best taste.

In the bowl with the sliced warm potatoes, pour in the Vinaigrette dressing, and the chopped green spring onion, sliced red onion and gently toss them until all mixed up. Let the potatoes soak up the dressing for a few minutes.

Serve in a bowl or dish for a delicious warm potato salad for a side dish with meals.

Versatile for vegetarian eaters as well. Just leave out the bacon bits and serve in a separate bowl for addition to people who would love to add them in this warm potato salad.

Served for a meal with separate bowls of mustard vinaigrette and spring onion and bacon bits with olive oil for taste or extra toppings.

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