Every summer when we were little my parents took us up to ‘the house on the hill’ to visit family. The House on the Hill was the home of my grandmother on my father’s side. She was one of thirteen children! She and my grandfather lived in Philadelphia year-round but during the summer they would head up to her family home and we would all spend time with cousins and aunts and uncles. I have the fondest memories of those summers…the fun, the freedom, the food! My grandmother’s German Potato Salad was one of those additions to the meals that was to die for – one that was delicious served nice and warm but got better and better as it sat in the marinade. Thank you Mom Mom for the wonderful memories and all your delicious recipes…
Mom Mom’s recipe called for an entire bag of potatoes since she made it for a lot of people – so I’ve adjusted it to feed a family of four.
German Potato Salad
6 red skinned potatoes, cubed
6 slices thick bacon
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/3 c. white wine
fresh ground pepper
1/2 tablespoon fresh dill
1/2 cup extra virgin olive oil
Place potatoes in a medium sauce pot. Cover with water, sprinkle with 1 tsp. salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender (~10 minutes); drain. Meanwhile, place eggs in a smaller saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until eggs are hard boiled (~15-20 minutes). In a medium sauté pan, layer bacon and cook over medium-high heat until crisp, drain on paper towel.
In a small bowl, whisk together the Dijon mustard, white wine vinegar, white wine, dill, 1 tsp. salt and some fresh ground pepper. Slowly whisk in olive oil. Dice the hard boiled eggs and bacon. Add to potato mixture. Pour vinaigrette mixture over potatoes and toss gently.