On Tap Oil & Vinegar Recipe Detail

German Potato Salad with Bacon, Eggs, and Tarragon or Dill

Colourful and tasty, tangy and sweet.

Ingredients:

SALAD

• 2 hard-boiled eggs
• 2 Yukon, red, or white potatoes, peeled and cut into 1-inch cubes
• 4 slices bacon, cooked and cut into pieces
• 2 stalks celery, chopped
• Salt & Pepper to taste
• Fresh thyme for garnish
• Salad greens

DRESSING

• 4 Tablespoons fresh lemon juice
• 4 Tablespoons fresh orange juice
• 2 teaspoons Dijon mustard
• 2 clove garlic, minced together with 1/2 teaspoon salt
• 3/4 cup Tarragon Infused Olive Oil or Wild Fernleaf Dill Olive Oil
• Fresh thyme

Directions:

Chop the egg into 1/4-inch pieces.

Bring a pot of water to a boil, add salt and cook potatoes for about 10 minutes, until the cubed potatoes are cooked. Drain and return to pot.

Add the bacon, celery and about half of the dressing. Toss. Add the eggs, fresh pepper to taste, and toss. Add more salt as needed. Add more dressing if you wish.

Add the salad greens on a plate. Drizzle with some of the dressing. Mound the potato salad on top and sprinkle with fresh thyme.

Serves: 4 adults