I’ve spent the better part of the last week in Texas, in fact driving all over hell and back round the northeastern parts of the DFW metroplex and the surrounding countryside.
It’s been hotter than hell’s kitchen most of the time with nary (just about anyway) a cloud in sight.
As much of a pain in the ass these sorts of weeks might be, there’s almost always a reward or two to be found in some little out of the way diner, BBQ shack, roadkill cafe or burger joint.
We did stumble across a little BBQ joint, only open three days a week, that boasted they served the best ‘Texized’ German Potato Salad in the state. The cook apparently did three big batches a day as it’s best served warm and I was able to wheedle and beg until she let me watch her putting a batch together.
She said they had fiddled with the recipe for several years, using the slightly sweeter and ‘sorta fruity’ apple cider vinegar instead of the traditional white vinegar. She also upped the bacon and onions a bit and ‘the boss likes a lot of the green stuff in it too’.
A big scoop of this sitting alongside a pile of moist Texas brisket made the day. Reach for this one when you need to change up the potato salad game this summer and fall.
2 lb. red potatoes, scrubbed, cut into ¾-inch cubes
1 tbsp. + 1-2 tsp. kosher salt
½ lb. bacon, diced medium
1 cup yellow onion, chopped small
? cup cider vinegar
2 tbsp. white sugar
1 generous tbsp. whole grain Dijon mustard
1-2 tsp. fresh ground pepper
3 tbsp. fresh parsley, chopped fine
2 tbsp. fresh chives, chopped fine
Boil those spuds. Place spuds, 1 tbsp. salt and water to cover by an inch or so in a large pot; bring to boil over medium-high heat then drop to simmer. Simmer for 10-12 minutes (or as needed) until a fork can be inserted into the spuds without resistance. Drain and let cool a bit.
Meanwhile, grab a frying pan. While the spuds are simmering, render the bacon over medium high heat until crisp; remove the bacon to drain reserving roughly 3 tbsp. of fat.
Now add the onions and sauté for 5 minutes or so until just beginning to caramelize; remove from the heat and let rest while you make the dressing.
Whisk up the dressing. Combine the vinegar, sugar, mustard, 2 tsp. kosher salt and the fresh ground pepper in a small bowl and whisk well to combine.
Now put it together. Grab a large bowl and add the potatoes, bacon(!), sautéed onions, chopped parsley and chives and finally the dressing. Toss gently, let the flavors blend for 20 minutes and serve while just still warm.
Enjoy.
