As much as I love the simplicity of Grandma Wilkinson's German potato salad, sometimes I just want something, slightly flashier. The kind of flash that ONLY mustard can provide. Martha's and Grandma Wilkinson's recipes are pretty much the same, except for the addition of a nice grainy mustard, the substitution of cider vinegar for plainold white vinegar and this one has much less sugar. The result is less sweet and sour than Grandma's.
I made this for a little gathering that my friend Brian had at his apartment. It was the perfect compliment to the bar-b-qued ribs he made.
5 lbs red potatoes (about 12), scrubbed and halved
1 tablespoon plus 2 teaspoons coarse salt
1 cup cider vinegar
1/2 cup water
5 teaspoons sugar
2 teaspoons grainy mustard
8 slices thick-cut bacon (about 8 ounces) cut into 1/4 inch dice
1 small onion, chopped (about 1/2 cup)
Place potatoes in large pot with enough water to cover by several inches. Bring pot to boil over high heat. Add 1 tablespoon salt, and reduce to gentle boil. Cook until tender when pierced with the tip of a knife, about 20 minutes. Drain in colander, and let stand until cool enough to handle. Peel, and cut into 1/4 inch thick slices; set aside.
Meanwhile, combine the vinegar, water, sugar, mustard and 2 teaspoons salt in a small bowl. Set aside.
Cook bacon in a large skillet over medium low heat, stirring frequently, until brown and crispy. Use a slotted spoon to transfer to a plate lined with paper towels. Drain all but a thin coating of fat from the pan. Add onions, and cook until translucent but not browned, about 2 minutes.
Stir in reserved vinegar mixture; bring to a simmer over medium heat, and cook for 1 minute. Pour mixture over warm potatoes, and stir gently to combine. Let stand until moist of the liquid is absorbed, about 10 minutes. Sprinkle with bacon, and serve immediately.