This German potato salad inspiration has been amped up with a 5 minute Creamer potato cook time.
- Large pan
- Medium bowl
- 2 packages Microwave Ready Little Potatoes
- 6 slices bacon
- 1/2 cup white wine vinegar
- 1 Tbsp sugar
- 1 Tbsp course grain mustard
- 2 garlic cloves, minced
- 1 Tbsp dried dill
- 1 red onion, finely diced
- (To taste) salt and pepper
Remove tray of Little Potatoes from the cardboard sleeves and remove the seasoning packets. Set those seasoning packets aside (use those for the vinaigrette). Microwave each tray (one at a time) for five minutes.
In a large pan, begin cooking the slices of bacon. Once your bacon is done cooking, set it aside (but keep the bacon grease in the pan—we’re going to use that again in a few minutes.) Crumble the bacon after it cools.
Begin making the vinaigrette. In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic and dill. Whisk together well. Then, whisk in the contents of both cheese seasoning packets that you removed earlier from the packages of Little Potatoes.
Now, back to the large pan that you cooked the bacon in. Add in the diced red onions to the leftover bacon grease. Cook over medium heat for a couple of minutes until soft. Season with a bit of salt and pepper.
Now, add in the Little Potatoes that you cooked in the microwave. Pour in the prepared vinaigrette and the crumbled bacon. Stir well and let it cook for about 4 to 5 minutes. This will help thicken the vinaigrette slightly.
Pour into a serving bowl. Dig in while warm!