Brad's German potato salad
Brad's German potato salad

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's german potato salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Peel, cube and cover potatoes with water in a Dutch oven. Brad's German potato salad is one of the most favored of recent trending foods in the world. It's easy, it is quick, it tastes delicious. They're nice and they look wonderful.

Brad's German potato salad is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Brad's German potato salad is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook brad's german potato salad using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brad's German potato salad:
  1. Make ready 3 lbs youkon gold or white potatoes
  2. Make ready 1/2 LG sweet onion
  3. Take 1 tbs granulated chicken bouillon
  4. Make ready 1/2 lb bacon, chopped and fried. Reserve grease
  5. Take 1 med red onion, chopped
  6. Make ready 3/4 cup white or cider vinegar
  7. Make ready 1 tbs mustard seed
  8. Take 6 green onions, chop green and white parts
  9. Make ready 1/4 cup chopped fresh parsley
  10. Get to taste salt and pepper

I just prefer a little less sugar and more bite from the vinegar Despite being ridiculously full, we still ordered a vanilla cream puff and apfel strudel.. The vinegar/mustard dressing is pungent and tangy, and soaks ever so lovingly into the chunks of warm potatoes. Cold, creamy, mayo-based potato salad definitely has its place at a hot summer day's picnic. But this German potato salad goes just as well, and is especially wonderful as the warmer temperatures begin to decline.

Steps to make Brad's German potato salad:
  1. Peel, cube and cover potatoes with water in a Dutch oven. Add yellow onion, 1 tsp salt, and chicken bouillon. Boil until tender.
  2. At same time, fry bacon. When done, drain on paper towel. Reserve grease.
  3. When potatoes are done, drain in a colander. Discard onion. Keep dutch oven handy.
  4. Fry red onion in bacon grease until tender.
  5. Return potatoes to the Dutch oven. Keep covered with a lid.
  6. When onions are tender, add mustard seed, and vinegar to the pan. Cook 2-3 minutes.
  7. Add to potatoes, including all liquid and bacon grease. Add rest of ingredients. Season with salt and pepper to taste.
  8. Mix well and let sit on the counter for 20 minutes to allow flavors to blend. Serve and enjoy.

Cold, creamy, mayo-based potato salad definitely has its place at a hot summer day's picnic. But this German potato salad goes just as well, and is especially wonderful as the warmer temperatures begin to decline. Drizzle oil and vinegar over top of potatoes. Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits. Do not mix at this time.

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