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A Iew weeks ago, we and some oI our Iriends decided to have Fauxtober Fest. This was
originally to have been an OktoberIest birthday party Ior one oI them, but some stuII came up
and it had to be rescheduled. My contribution to the menu was this German potato salad and
some gluten Iree pretzels that.um, need some work. But the potato salad was unanimously
declared to be awesome (as anything involving bacon and cheese should). It`s one oI those
where you just don`t wanna know the Iat and calories.
Ingredients:
O and a halI pounds oI Yukon gold potatoes
O slices thick cut bacon, cooked and chopped
O oz. smoked gouda, Iinely shredded
O cup apple cider vinegar
O cup olive oil
O tsp good dijon mustard
O tsp sugar
O tsp smoked paprika
O tsp kosher salt
O tsp Iresh ground pepper
Directions:
. Slice your potatoes about a quarter inch thick. I did these on the thickest setting oI my
mandolin slicer (watch your Iingers!).
. Boil the potatoes about IiIteen minutes until just done, then drain and set aside in a large
bowl.
3. Whisk the vinegar, olive oil, mustard, sugar, paprika, salt, and pepper together, then pour
over the warm potatoes. Toss until well coated.
. Add the bacon and cheese and toss until well distributed.
5. Serve immediately or rewarm later. This was amazing right oII and even better the
second day.