If there’s one side item that’s guaranteed to be at every summer gathering, we bet it’s going to be potato salad! It’s amazing how many different types of Potato Salad are out there and almost everyone has their own version, a favorite recipe, or a secret ingredient. This summer, we’re celebrating with this tangy and mayo-free German Potato Salad made easy with One Step…Done! Potatoes.

You’ve likely seen one of our articles or videos using One Step…Done Potatoes, but we’ve never made a recipe quite like this one. When it’s summer time and you’ve actually scheduled time to relax (anyone else have a “do nothing day”?), you probably want to get on with it and not spend hours in the kitchen prepping for the fun days ahead. Insert One Step…Done! Potatoes to get you out of the kitchen and back doing the things you love.

Avoid boiling potatoes for potato salad by using One Step…Done! Potatoes from Green Giant Fresh. Just just pop the whole package in the microwave for six minutes, and you’ll have a cooked and seasoned veggie ready for dressing. That means you don’t have to deal with multi-stage cooking, excess packaging, hole punching, mixing or adding ingredients – you just microwave and serve (or use in your favorite recipes). How’s that for quick and easy? For this recipe, we use Garlic Rosemary One Step…Done! Potatoes to give our German Potato Salad a little extra herbaceous flavor and spice from the garlic. One other thing we really appreciate about One Step…Done! Potatoes is the low-sodium content – this allows you to control the amount of salt when using them as a short-cut in your favorite recipes.

We’ve been using One Step…Done! Potatoes for years, so we’ve come across a lot of your questions about these potatoes. But don’t worry, we wouldn’t endorse or use any product that we wouldn’t use ourselves. Inside each package, you’ll find a short list of ingredients that you’r familiar with (that you can actually pronounce) like, Idaho® Potatoes, clarified butter, spices, dried onion and garlic, and dried herbs, No gums or weird chemicals in One Step…Done! – just farm-fresh potatoes and real ingredients and seasonings just like the ones in your own kitchen.

Here’s a few tips and substitutions so you can make the best German Potato Salad:

• Broth: We used chicken broth in this recipe, but feel free to swap out for vegetable broth.
• Bacon: We used thick-cut bacon but go big and try super-thick slab bacon. The thicker the bacon, the longer it’s going to take for the fat to render. No matter the thickness of the bacon you’re using, make sure you’re cooking at a relatively low/medium heat so the fat renders so you’re able to use it for the vinaigrette.
• Vegetarian Version: Without the bacon and chicken stock, this recipe is vegetarian-friendly. While bacon is a staple in classic German Potato salad, if you’re feeding vegetarian friends, leave it out and add a sprinkle of vegetarian bacon-bit substitute once the potato salad is done.
• Potato Temp: Make sure One Step…Done! Potatoes have cooled enough for you to handle them before you slice. When they come out of the microwave, they are hot! However, you still want the potatoes warm (not hot) so they will soak up that tangy vinaigrette.

Let us know if you try this recipe and tag us and our friends Green Giant Fresh Potatoes on social media!

Ingredients:

• 2 packages Garlic Rosemary One Step…Done! Potatoes
• 1/2 lb thick-cut bacon, diced
• 1 cup sweet onions, diced
• 3 tbsp white wine vinegar
• 3/4 chicken broth
• 1 tbsp dijon mustard
• 1 tbsp honey
• salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Directions:

1. Microwave One Step…Done! Potatoes one at a time according to package instructions. Open One Step…Done! package and set aside to cool slightly. Once cool enough to handle, cut potato into even pieces (we quartered and halved the potatoes depending on the size). Add sliced potatoes to a large mixing bowl.
2. Add diced bacon to a large skillet over medium-low heat and cook until fat begins to render (about 5 minutes). Remove bacon and set aside. Add diced onions to the same skillet with bacon drippings and cook until onions are translucent (about 3 minutes).
3. Add chicken broth, white wine vinegar and mustard. Whisk to combine ingredients well and simmer for 3-5 minutes (mixture should reduce in size). Remove heat.Remove from heat and pour vinaigrette over sliced potatoes, then add parsley. Stir to coat potatoes and combine all ingredients. Add most of the bacon, salt and pepper to taste, and stir to combine once more. Garnish with remaining bacon. Serve warm, room temp, or chilled. Enjoy!

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