Spiced Potato Salad
I have the worst luck this week. My fridge freezer decided to stop freezing food over the weekend resulting in soft “frozen” veggies that I fed to my chickens. The peeps were overjoyed with the demise of the veggies, however, since they got a super special treat. I had to toss a few meat items that had un-frozen as well. Sigh. It should be fixed in time for this weekend which is a necessity since we’re picking up meat in bulk from the farm and need a place for it. As if that wasn’t enough of a problem to deal with, my dishwasher has decided to play hooky too and is now apparently on strike. My girls got the privilege of learning how to do about three loads of dishes the “old-fashioned” way in the sink this morning. In the interest of doing less dishes, I’ve made this awesome spiced potato salad in one pot and I’ll be serving it hillbilly style straight from the pot on the table tonight too!
This spiced potato salad is a German style potato salad meaning that it’s not creamy and isn’t made with any mayo or eggs. It’s sweet and savory spice combo comes from mustard, ginger and harissa sauce. Add some diced crunchy cooked bacon (because bacon makes EVERYTHING better!) and a touch of cilantro and it’s ready to rock your next picnic. Since this salad doesn’t contain mayo or eggs, it can be served warm or cold and is able to sit out without refrigeration longer than the creamy style salads. You still need to refrigerate it but it’s a bit safer for pot luck picnics outdoors since the bacon is cured and cooked. Take this marvelous spiced potato salad to your Labor Day picnic and it’ll be the hit of the party!
- 2 pounds small red salad potatoes, diced with peel on
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons stone ground mustard
- 2 tablespoons harissa sauce
- ¼ teaspoon ground ginger
- 2 tablespoons chopped cilantro
- ¼ cup water
- 2 tablespoons red wine vinegar
- ½ pound bacon, cooked and diced
- Boil potatoes until soft (about 10 minutes). Drain water, remove from pan and set aside - I put them on the cutting board I already used for the shallow and garlic to save dishes.
- In the same pot that the potatoes were boiled in, heat olive oil and then add shallot and garlic.
- Cook until shallot is translucent.
- Add mustard, harissa, ginger and cilantro. Stir to coat the shallots.
- Add water, red wine vinegar and bacon.
- Simmer until thick paste forms (about 5 minutes).
- Add diced potatoes and toss gently to combine.
- Serve warm or cold. Delicious either way!
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