German Potato Salad

This recipe calls for canola oil. I used extra virgin olive oil instead because I can't think of a reason you should ever use canola oil instead of olive oil in a dressing like this...

Also, a funny thing happened the last time I made this. I accidentally put a lemon shallot vinaigrette on the potatoes instead of the delicious rendered bacon fat apple cider vinaigrette. I had a lot of dressings going on and it was at the last minute and I may have been frantic enough. It tasted fine, but this way is much better.


Ingredients

* 3 pounds new potatoes
* 1 yellow onion, quartered
* 1/2 pound bacon, diced
* 1 large red onion, diced
* 3/4 cup cider vinegar
* 1 tablespoon mustard seeds
* 1/4 cup canola oil
* Salt and freshly ground pepper
* 8 green onions, thinly sliced
* 1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.