Grandma's German Potato Salad

A lighter version of a classic. Maybe it should be called German-Italian with the addition of Flying Olive Extra Virgin Olive Oil and Balsamic!  Barb L.

Serves: 8


2 ¼ lbs waxy potatoes (such as Yukon Gold)

4 slices of bacon

½ cup chicken broth

¼ cup Flying Olive Sicilian Lemon Balsamic Vinegar, more to taste

1 cup onions or shallots, diced

1 tsp salt, or to taste

¼ tsp ground white pepper

2 Tbsp Flying Olive Olive Wood Smoked Extra Virgin Olive Oil or a Single Varietal of Choice

2 Tbsp mild brown mustard (I use Grey Poupon Country Dijon)

½ bunch chives, snipped, optional


Scrub the potatoes and place in a large pan of cold, salted water. Bring to a boil. Then, turn down to a simmer. Cook them until just tender, about 8-12 minutes (Be careful that they don’t cook all the way through or you end up with mashed potatoes when you stir the other ingredients.). Drain and dry the potatoes. Let cool a few minutes. While the potatoes are still warm, remove the skins and slice them into ½”-thick rounds.

Meanwhile, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with paper towels to drain. When cool, crumble the bacon into small pieces and reserve.

Bring the chicken broth, Flying Olive Sicilian Lemon Balsamic Vinegar, onions, salt, and pepper to a boil. Turn down the heat and simmer for 2-3minutes.

CombinetheFlying Olive Extra Virgin Olive Oil of Choice, the bacon fat, and the mustard with the warm, sliced potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives. Toss the mixture carefully so as not to “mash” the potatoes.

The salad may be served warm, at room temperature, or chilled.

Submitted by Barb L.