German Potato Salad
This wood-fired, bacon-studded take on German potato salad skips boiling the spuds. Instead, the potatoes cook in a zesty apple cider vinegar mixture right on the Traeger. The vinegar not only lends flavor but it also prevents the potatoes from becoming mushy during the cooking process. Soaking the potatoes in water removes excess starch and keeps them from browning.
Kilde: https://www.traeger.com
Ingredienser
- Pound skin-on russet potatoes, peeled and cut into 3/4-inch chunks
- apple cider vinegar, plus more to taste
- Tablespoon sugar
- koshersalt
- Ounce bacon, cut crosswise into 1/2-inch pieces
- Tablespoon canola or other neutral flavored oil
- Small red onion, coarsely chopped
- freshly ground black pepper
- whole grain mustard
- sliced scallions