WITH JACOBSEN KOSHER SALT AND MUSTARD HANDMADE BY OUR FRIENDS AT MUSTARD AND CO.
We're feeling the sunshine here in Portland! Our chef, Andrew Mace, prepared for us a cool and tangy German potato salad. A classic improved with a few of our products. Recipe below, try it! We'd love feedback and images.
5lbs German Butterball, Yukon Gold or any other yellow-fleshed buttery potatoes (washed)
Aromatics: 1 bay leaf, 3 cloves garlic (smashed)
1 white onion small (diced)
4 cloves of garlic (minced)
1 bunch fresh dill (picked and roughly chopped)
6 oz cooked bacon or any smoked pork pieces (roughly chopped)
1 6oz jar Mustard & Co. Honey mustard
¼ cup Jacobsen Pure Kosher Salt
¼ cup apple cider vinegar
1 tsp Jacobsen ground black Tellicherry peppercorns
1 tsp ground caraway
1 tsp ground celery seed
½ cup mayonnaise or sour cream
Put 5lbs clean potatoes in large stockpot and fill with cold water until potatoes are covered with 2 inches water. Add 3 Tablespoons kosher salt and aromatics. Place on stove on med-high heat. Bring water to a boil, turn heat off, replace the lid, and leave the pot on the stove to cool gradually for 10-15 minutes. Remove potatoes from water and let cool in the fridge for at least 2 hours. Combine remaining ingredients in large mixing bowl and taste for seasoning. Add more salt, pepper, or vinegar if you prefer.