Phenomenal German Potato Salad With Fresh Dill Pickle

Name: Phenomenal German Potato Salad With Fresh Dill Pickle
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 tablespoons sugar; 1 cucumber, peeled, quartered, seeded, and cut into 1/4-inch slices; 1 cup white vinegar; 1/2 teaspoon dried dill; salt and pepper; 3 lbs small red potatoes, scrubbed and sliced 1/4 inch thick; 8 slices bacon, chopped; 1 onion, minced; 1/4 cup olive oil; 1/4 cup coarse grain mustard; 1/4 cup parsley, chopped

Submitted by Abby Girl

"I am not normally a big potato salad fan...but after trying this one, I will be hooked to this recipe for life. The unique taste comes from the fresh dill pickle that takes just 20 minutes to brine. Fresh dill could be used to give it more of a punch! Try it....you won't be disappointed!!!"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 8

ingredients

2 tablespoons sugar
1 cucumber, peeled, quartered, seeded, and cut into 1/4-inch slices
1 cup white vinegar
¹⁄₂ teaspoon dried dill
salt and pepper
3 lbs small red potatoes, scrubbed and sliced 1/4 inch thick
8 slices bacon, chopped
1 onion, minced
¹⁄₄ cup olive oil
¹⁄₄ cup coarse grain mustard
¹⁄₄ cup parsley, chopped

directions

Fresh Cucumber: Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes.
Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.
Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer.
Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).