Light Potato Salad

At the last minute needed to adapt this to vegetarian (sad goodbye to bacon). Instead of bacon fat, used a blend of olive oil & toasted sesame. Also added tablespoon Dijon mustard. And salted the final dish. It was a very tasty dish! Still, I do look forward to trying the bacon version when I don’t have vegetarian guests.

Great substitute to the classic mayo potato salad. Downsized to 3 lbs potatoes, 1.5 tbs oil, 4 strips of bacon. Swapped lemon for the vinegar. Everyone loved it. Looking forward to having leftovers tonight.

Suggestions: read instructions. It clearly states that after cooking the potatoes, "drain, cut in two, place in a bowl." "Dry potato pan" = pan used to cook potatoes, but it's empty (and dry) because potatoes have been drained and are in a bowl. Common sense-- if the bacon you used leaves you with a cup (?) of bacon grease, discard some of it and use whatever amount seems appropriate (to you). If you don't care for the majority of ingredients, move on to a different recipe.

Cooked today. Delicious! I used olive oil with minced garlic as a basis for cooking bacon. It took some time before mustard poppies started to explode, I turned off the pan and vinegar, it sprinkled the whole area around the pan as the pan was so hot.

This was a delicious recipe. Growing up, the only potato salad I knew was from my Viennese grandmother- she chopped onions, celery and green peppers, mixed with the potatoes, a little oil, vinegar, splash of water, oregano, S&P. It was always served at room temperature. I was 16 years old before I knew people put mayonnaise in their potato salad.

To get a better result without adding extra liquid to the mixture at a critical juncture: marinate the potatoes (after cutting in half) for about 45 min to 1 hour. Proceed with your recipe, as desired. No need to use bacon, as the flavor stands on its own. . . unless you are a "baconfile".

Had no bacon or garlic oil--used sliced sausage instead and browned them in olive oil, and quickly browned/popped 2 pressed garlic cloves and mustard seeds together. Then added all other ingredients. Needed a bit of salt. May add a bit of parsley or dill next time.

B L A N D ! ! ! One of the worse uses of bacon. Glad I didn't make this for guests

I made half the amount of the recipe. Even using about 5 slices of bacon for 2.5 lbs. of potatoes the salad was just too greasy for me after pouring off as much fat as I could. I even used an extra bowl and moved the mixture again to discharge some of the bacon fat. The actual taste is good and I loved the mustard seed.

Really good salad and true to it's name, light! I did opt for real bacon bits and probably used less, added a touch of salt and pepper as well. But this is very satisfying.

I was totally rushing and just did what was the easiest thing to do, I omitted the bacon, added in bleu cheese and voila! Totally delish a new easy fav.

This is in heavy rotation at my house... an easy showstopper

Apple Cider Vinegar for German Potato Salad. Always.

Whenever my Grandmother (French, but her Mom was from Alsace, so there's German influence going on there) & my Mom made potato salad, they always put the vinegar in with still quite the warm potatoes. This allowed the vinegar to soak into the potatoes more than if it is mixed in when they are cold.