Warm German Idaho® Potato Salad with Smoked Brisket


Bacon Vinaigrette:

  • 16 slices thick-cut bacon, cut in ½-inch pieces
  • 1 cup onions, diced small
  • 1 cup apple cider vinegar
  • ¾ cup water
  • ½ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar

Golden Potatoes:

  • 288 small Idaho® gold potatoes
  • 6 cups extra-virgin olive oil
  • 96 cloves garlic, smashed
  • 24 sprigs fresh rosemary

For serving:

  • 6 pounds smoked brisket, sliced and warmed
  • 3 cups caramelized onions, warm
  • 3 cups horseradish cream sauce
  • Freshly minced chives or mixed green herbs


  1. For the Bacon Vinaigrette: Render the bacon over medium heat until crisp. Drain, reserving ¼ cup bacon fat in the pan.
  2. Add the onions to the fat and cook until softened.
  3. Add the remaining ingredients and whisk together. Bring to a simmer and reserve.
  4. For the Golden Potatoes: For each serving, combine 12 potatoes, ¼ cup oil, 4 cloves garlic and 1 sprig rosemary in a vacuum bag and seal.
  5. Cook in a water bath with a circulator at 194°F for 1 hour.
  6. Remove and use immediately or shock the bags in ice water and refrigerate.
  7. For each serving: Cut one bag of hot golden potatoes into ½-inch pieces and plate. Add 4 ounces warm brisket, 2 tablespoons warm onions, 2 ounces vinaigrette, and 1 ounce horseradish sauce. Garnish with chives or herbs.
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Yield: 24

Paul Muller
Lazy Dog Restaurant & Bar

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