This workhorse basic German Potato Salad recipe was on the menu at our Texas Beef Brisket Pop-Up dinner at Jackson’s Bar and Bistro in Nashville last fall. The dinner was fantastic. The Jackson’s folks beautifully replicated the Texas barbecue trail in Hillsboro Village complete with brown butcher paper-covered tables adorned with saltines and white bread. Nashville is in the pork belt of barbecue so authentic Texas brisket was quite a treat and quite a change.
The menu included sliced Texas Brisket, famous Kreutz smoked sausage flown in from Lockhart, TX, sliced onions and dill pickle chips, saltine crackers, lots of soft white bread, cowboy pinto beans, Mindy’s famous Pico Slaw and this recipe for German Potato Salad.
Yes, regular potato salad is a natural with barbecue, but in the Texas Hill Country, the German heritage of generations of residents comes through in the sausages and potato salad. It makes perfect sense to pair a non-mayonnaisy vinegary potato salad with the rich meat. Try it for a good change. Now you’ll want to smoke some real Texas Brisket. Start here with our Cheater Brisket, it’s a great hybrid method that combines indoor and outdoor smoking.
- 3 pounds red potatoes, unpeeled
- 1/2 pound smoked bacon, chopped
- 1 medium onion
- 1/3 cup cider vinegar
- 1/4 cup whole grain mustard
- 3 tablespoons sugar
- 1/2 cup vegetable oil
- 1 teaspoon each salt and black pepper (and to taste)
Cover the potatoes with water in a large pot. Salt the water. Bring to a boil. Boil gently for 15 to 20 minutes, depending on the size of the potatoes. The potatoes should be cooked through, but not mushy. A sharp knife stuck into the center of the potato should go in gently.
Drain the potatoes and cool slightly.
Meanwhile, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet and place in a large bowl.
Remove all but about 2 tablespoons of the bacon drippings from the skillet. Cook the onion in the drippings until softened, about 5 minutes.
Cut the potatoes into 1/4-inch slices, cutting them in half or quarters if the potatoes are large. You can remove the potato skin if you like, but it's not necessary.
Add the potatoes to the bowl with the bacon. Add the onion and bacon drippings from the skillet. Gently stir to combine.
Whisk together the vinegar, mustard, sugar, oil and salt and pepper in a small mixing bowl. Pour the mixture over the warm potatoes.
Stir gently to combine the dressing with the potatoes. Allow to sit about 30 minutes before serving so the flavors can meld. Taste and add additional salt and pepper as necessary.
This is a delicious alternative to the usual mayo potato salad. And it's fantastic with Texas Beef Brisket.