German Spud Salad
German Mustard Potato Salad
A staple spud dish for all plates! Tender cubes of potato with chunks of bacon, zesty onion and saucy ale mustard mix for a bit of a twist! This German style potato salad just got better.
3 Lb Red Potatoes
12 Oz Bacon
1/2 Red Onion- Julienned
1/2 C Brew City Mustard
1/4 C Chopped Parsley
Wash potatoes. Cut into bite sized pieces and place in a pot.
Fill pot with just enough water to cover the potatoes by 1 inch.
Set over high heat and bring to a boil. Reduce heat to maintain a rolling boil.
Cook the potatoes until just cooked. Do not over-cook!
Drain the potatoes and run under cold water for 2 minutes. Then lay them flat on a tray and place in the fridge to cool completely before mixing.
Chop bacon into large pieces. Fry in a sauté pan until crispy. Place the bacon on a paper towel lined plate and allow to cool. Discard excess fat or save for other recipes.
Once all cooked product is cooled, combine the potatoes, bacon, mustard, red onion and parsley.
With a rubber spatula, gently fold to mix.
Season with salt and pepper to taste.
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