Photo by by Annaliese Bischoff
Provenance of Dish
This is a variation of a warm German potato salad which I learned to make one year while living in Bavaria.
1 ½ pounds red bliss or yellow potatoes, diced into bite-size pieces (skins on)
4-5 tablespoons speck or pancetta, diced
@ 2 tbl. olive oil, more if needed
12 oz. cremini mushrooms, sliced thin (or button mushrooms)
1 red onion, thinly sliced
¼ apple cider vinegar
¼ cup extra virgin olive oil
¼ cup dry white wine
½ tablespoon honey
¾ tablespoon dijon mustard
1 teaspoon kosher salt, or to taste
½ teaspoon fresh ground black pepper
¼ cup chopped fresh flat leaf parsley
¼ cup chopped chives
Bring a large pot of water to a boil. Add diced potatoes and boil until tender, about 12 to 15 minutes. Drain potatoes and place in a large mixing bowl.
Add speck or pancetta to a large skillet. Heat over medium heat and cook until crisp, about 5 minutes. Add oil to warm and then mushrooms; cook until soft (@ 5minutes).
Add a bit more oil if needed and then the red onion to cook until soft (5 minutes). Stir in vinegar, olive oil, wine, honey, mustard, salt, and pepper; simmer until heated through, 2-4 minutes.
Pour over cooked potatoes. Toss with parsley and chives. Serve warm.