Place cubed potatoes in a small pot. Cover with a
mixture of 2/3 vinegar, 1/3 water. Bring liquid to
a boil, reduce heat slightly and let simmer for 20
minutes until potatoes are fork tender, but not
soft. Drain and let cool.
In a saute pan, brown bacon until crispy. Drain and
let dry. Crumble.
In same saute pan, cook diced white onion slightly
until translucent. Place onion in large bowl. Let
cool then add in peas, crumbled bacon and cooled
potatoes.
In a small bowl whisk together the dijon mustard,
honey, red wine vinegar, salt and pepper. Test the
taste of the dijon vinaigrette before pouring over
potato salad. Mix together and serve.
Originally Submitted
6/18/2011
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