There is little more that says American summer than a yellow, mayonaissey potato salad. Besides meat, it was the bit of the various holiday cookouts that I despised the most. I’ve never been a big fan of mustard, which both my parents love, and there are hundreds of other tasty ways to eat potatoes.
When I spent time in Germany, I came to try potato salad again. It just didn’t LOOK like mustard. I loved it. Then, years later, my husband tried potato salad on a cruise ship. He ate massive amounts — I simply hoped that he would OD on it and never really want it again. No such luck. One lovely day, a cookout of our own took place, and I made both German and American potato salads because I was eager to please. To my surprise, I actually enjoyed the American variety best, and my dear husband liked the German one more.
German potato salad
Ingredients:
2 lbs. new or baby potatoes
1/2 small onion, diced
1 tablespoon butter
1/4 cup water (plus enough for boiling)
2 vegetable bouillon cubes
1/4 cup sunflower oil
1/4 cup apple cider vinegar
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt and pepper
Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator
Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender. Stick a fork into them to check — you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off. Drain through the colander and allow to sit to cool to room temperature.
Dice the onion. Fry the bacon in the frying pan until it reaches your desired crispiness. Veggie and turkey bacon doesn’t really crisp up the same way pork bacon does, but both are considerably healthier options. Remove the bacon from the pan, and add the onion, butter, and 1/4 cup butter to the pan. Stir quickly with the wooden spoon until the onions begin to soften — only two minutes or so. Stir in the bouillon cubes until completely dissolved; the consistency will resemble a thin paste. Try to work out as many bouillon lumps at this stage as they will be harder to mush later. Remove from the heat, stir a bit more, and set aside to cool. Chop bacon into small pieces.
Place cooled potatoes into the casserole dish. Pour vinegar and oil over the potatoes. Spoon the onion mixture into a thin layer on top of the potatoes. Sprinkle bacon bits over the top. DO NOT mix together yet. Cover with lid or plastic wrap and put in the refrigerator.
Let sit for at least two hours. It’s best if you can leave it overnight. Just before serving, mix the entire potato salad together. Serve cold.
American potato salad
Ingredients:
2 lbs. new or baby potatoes
1 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons apple cider vinegar
1/2 teaspoon cayenne
1/2 teaspoon sugar
3 eggs
1 cup each chopped onions and celery, if desired
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt
Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
whisk
medium mixing bowl
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator
Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender. Carefully add the eggs to the boiling water for the last few minutes to hard boil. Stick a fork into the potatoes to check — you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off. Drain through the colander and allow to sit to cool to room temperature.
Fry the bacon in the frying pan until it reaches your desired crispiness. Veggie and turkey bacon doesn’t really crisp up the same way pork bacon does, but both are considerably healthier options. Remove from pan, allow to cool to room temperature, and chop into small pieces.
In the mixing bowl, combine 1/2 cup of the mayonnaise, the dry mustard, garlic powder, basil, apple cider vinegar, cayenne, and sugar. Whisk together until combined. Ensure the dry mustard does not have any lumps as it will be unpleasant to bite into a mustard lump in the finished product. Add the remaining mayonnaise and the yellow mustard and whisk together. Add in the onion and celery, if using.
Chop eggs into small pieces. Add potatoes, egg, and bacon to the sauce mixture. Pour into the casserole dish and cover with lid or plastic wrap. Refrigerate for at least a few hours. Serve cold.
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