German Potato Salad

• 1 lb fingerling potatoes (red, yellow, or purple will work)
• 4 slices bacon (applewood smoked, preferably)
• 1 large shallot (approx. ½ cup), thinly sliced
• 1/2 cup cider vinegar
• 1 Tbsp Dijon mustard
• 1/4 cup olive oil
• 1 tsp sugar
• 1 fennel bulb, white portion cored and thinly sliced
• 1 Tbsp loosely chopped fresh dill
• 1 Tbsp loosely chopped fresh tarragon
• 1 Tbsp finely chopped fresh basil
• 1 cup arugula
• 1/2 tsp finely grated lemon zest
• Salt and pepper to taste

*Recipe courtesy of Jenny from her family kitchen, who works in Nordic Ware’s sales and marketing department. This German-style potato salad substitutes a sweet cider vinaigrette for mayo, and exchanges fennel for traditional celery. Served warm or room temp with plenty of apple-wood smoked bacon, this has been a family summer BBQ favorite for years.

Boil potatoes until fork tender, 10-15 minutes. Meanwhile, cook 4 strips of bacon to desired doneness (we recommend slightly chewy, not crisp, though either will work). Set cooked bacon aside to cool. Drain potatoes and set aside to cool slightly. Using leftover bacon grease, sauté shallot over low heat until soft and caramelized. Be patient and don’t rush the process!

While shallots are caramelizing, slice potatoes lengthwise and pour cider vinegar over them to soak in a large bowl. Stir once, gently, to ensure all are evenly soaked. In a small bowl, whisk together Dijon mustard, olive oil and sugar until combined. Set aside. Chop cooled bacon slices into ½ inch sized pieces and add to potatoes, along with caramelized shallots.

Add chopped fresh fennel, herbs, arugula and lemon zest to bowl containing potato mixture. Top with Dijon vinaigrette, then stir gently to coat all ingredients evenly. Season with salt and pepper to taste. If you prefer a less sharp taste, you may soften the flavor with additional sugar.