Of course our German (Hungarian, Irish, French and Cree) American family celebrated Independence Day with an old family favorite – German style potato salad. This warm bacon-y version is a nice change from the mayonnaise-based salad you are used to seeing at picnics all summer long. And I say that as someone who loves mayonnaise on pretty much everything! In a few weeks you'll be able to make this dish with locally grown potatoes.
- 3 pounds waxy potatoes
- ½ pound bacon – cubed strip bacon or lardons
- 1 large yellow onion, diced
- ½ cup chopped celery
- ½ cup Fire Cider
- 1 tablespoon Dijon mustard
- a handful of scallions, thinly sliced
- chopped parsley for garnish (and for your health!)
Boil the potatoes until tender. Drain and cut into cubes once they are cool enough to handle. Ideally have them ready and still warm when they are tossed in the dressing.
Sauté the cubed bacon until crisp; remove and drain.
Make the dressing - sauté a large diced onion and the chopped celery in the rendered bacon fat until soft; add the ½ cup of Fire Cider and the Dijon mustard and cook for 2 minutes. Season to taste with salt and pepper.
Toss the potatoes in the warm dressing. Add in the bacon and thinly sliced scallion; garnish with chopped parsley and serve warm.