Today is the first barbecue of the season! Boy do I love barbecueing – and David, (my loving husband), looks forward to corn-on-the-cob and my spicy German Style Potato Salad. Using spicy sausage, dutch baby gold potatoes and a fresh, intense dressing full of garden fresh herbs – this recipe (while losing a few authenticity points) – is full of dynamic flavor.
I replaced the crispy bacon in this recipe with crispy sardines. Sardines are health food in a can! They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. And often you can use them in recipes, and crispy like bacon – nobody will ever KNOW you used them. I personally, think they are a flavorful and delicious addition to any recipe like this.
Spicy German Potato Salad
1.5 pounds dutch baby gold potatoes, cooked to fork tender, and cooled
1 pound of cooked spicy sausage, finely crumbled, fat drained off. cooled.
6 sardine filets, diced and cooked to crispy\
1 tblspoon olive oil
1/4 cup cider vinegar
1/4 cup champagne lemon vinegar
1/4 cup olive oil
Salt and freshly ground pepper
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil
1/4 cup chopped fresh marjoram
Place potatoes in a large pot with the onion and cover with cold water. Cook until fork tender (about 20 minutes). Place the potatoes in a large bowl to cool.
About ten minutes before serving – make your dressing:
Cook the diced sardines till crispy, about 3 to 4 minutes, remove from the pan onto a paper towel. Carefully add the vinegars (its a hot pan and it can spit a little) and cook for 2 more minutes. Whisk in the olive oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the fresh herbs. Season again with salt and pepper, to taste.