German Potato Salad Recipe
Makes 6-8 Servings

Now this is a much healthier version of Potato Salad, very low fat.  Instead of being made with mayonnaise, which I personally find disgusting, this type of Potato Salad is made with Stone Ground Mustard, specifically Stone Ground Mustard.  Not French's Yellow Mustard, not Dijon, but specifically Stone Ground Mustard.

Ingredients:

• 8 cups Redskin Potatoes, chopped into 1 1/2 inch pieces, with the skins left on
• 1 1/2 cups Stone Ground Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Olive Oil
• 1/4 Teaspoon Kosher Salt
• 6 Green Onions, chopped into little pieces
• OPTIONAL: 5 Strips of Bacon, fried up and crumbled up into little pieces
• 1 big mixing bowl
• Big Spoon, preferably wooden, for stirring
• 1 Large Pot, filled halfway with water for boiling
  
• 1 colander

INSTRUCTIONS:

Bring water to a boil in 4 quart or bigger Pot on the stove at full heat. 

While water is coming to a boil, chopped up potatoes into 1 1/2 inch pieces and after all the potatoes are chopped, drop into boiling water.

Boil the potatoes for 10-12 minutes, or until thoroughly cooked.

Remove the pot from heat, remember to turn off the stove, and pour water and potatoes into a colander and strain the water out. 

Let potatoes cool, this may take a while.  It's okay to put the potatoes into a mixing bowl and then let them cool in the fridge.

While the potatoes are cooling, if you're planning on adding bacon, now is a good time to fry it up on the stove. 

After the potatoes have cooled, add the Stone Ground Mustard to the potatoes as well as the Olive Oil, Red Wine Vinegar and Kosher Salt and mix thoroughly, but also gently.  You don't want to wind up mashing the potatoes.

After the Mustard and other ingredients are mixed with the potatoes, add the chopped up green onion and bacon and mix again.

Now the German Potato Salad is ready to serve!