Pickle Spiked German Potato Salad
Ingredients:
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3 lbs Russet Potatoes
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½ lb Bacon (5-7 slices), diced
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1 small red onion, diced
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Left over bits in jar, plus 1 large spear, chopped finely
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¼ cup The Real Dill Caraway Garlic Dill brine
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¼ cup Apple cider vinegar
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¼ cup Canola oil
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½ Bunch green onion, sliced
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½ Tbsp. Dry dill weed
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1 Tbsp. Kosher salt
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½ Tbsp. freshly ground black pepper
Directions:
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Wash potatoes well, leaving skins on, and chop into 1 inch pieces.
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Place into a pot and cover with cold water.
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Heat potatoes on high until boiling, then reduce heat to a simmer and cook for 15 minutes until softened. Drain and set aside.
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In a large skillet, render bacon over medium heat until crispy. Remove and setaside, reserving bacon fat in skillet.
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Cook onion in bacon fat over medium high heat until soft. Add the ground bits from your jar and cook for 30 seconds.
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Add vinegar, brine, dried dill, salt and pepper to the pan and bring to a simmer. Pour mixture into a large bowl and whisk in canola oil to complete the dressing.
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Toss warm potatoes, reserved bacon, and green onion with dressing. Best served warm or room temperature.
Yield: About 8 cups
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