I wanted to make a potato salad without mayonnaise and found a great combination between a German potato salad and a typical potato salad. The vinegars and mustards make it zesty and the bacon, celery and onions gives it the crunch. I was very luck and honored to have my recipe published in Taste of Home Magazine. It's almost time for BBQ and picnic season and this will fit in perfectly. Enjoy.
1Cook the strips of bacon until crisp. Drain on paper towels. Break the bacon onto small, bite-sized pieces and set aside
2Depending upon their size, halve or quarter the potatoes into large, bite-sized pieces, drop into a large pot of boiling salted water and cook for 10 to 12 minutes (the purple potatoes a little less) until they are just cooked through, fork tender, but not to the point of falling apart. You may have to do this in two batches. Drain in a colander and place in a large bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
3Combine the vinegars, mustards, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the celery, bacon, green onions, red pepper, dill, parsley, basil, half of the sesame seeds and toss. Sprinkle the remaining sesame seeds on top. Serve warm or at room temperature.