German Potato Salad
INGREDIENTS:
2 1/2 LB good potatoes (Yukon Gold if available)
2 slices bacon, diced
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup diced sweet onion
1 tsp sugar, or to taste
1 tsp salt, or to taste ground white pepper to taste
1/4 cup vegetable oil
2 Tbsp brown mustard
1/2 cup chopped chives
DIRECTIONS: Simmer whole unpeeled potatoes unsalted water until they are just tender. Drain & dry. Prepare the dressing: In a heavy sauce pan or skillet, cook the bacon until crisp & remove with a slotted spoon. Reserve the bacon fat. While the potatoes are still hot, skin them & cut into 1/3" thick slices. Combine the oil, reserved bacon fat & mustard. Mix with the warm sliced potatoes. Bring the chicken broth, vinegar, onions, sugar, salt & pepper to a boil & pour over the potatoes. Just before serving add the cooked bacon & chives, toss gently. Serve warm.
SERVINGS: 8
2 1/2 LB good potatoes (Yukon Gold if available)
2 slices bacon, diced
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup diced sweet onion
1 tsp sugar, or to taste
1 tsp salt, or to taste ground white pepper to taste
1/4 cup vegetable oil
2 Tbsp brown mustard
1/2 cup chopped chives
DIRECTIONS: Simmer whole unpeeled potatoes unsalted water until they are just tender. Drain & dry. Prepare the dressing: In a heavy sauce pan or skillet, cook the bacon until crisp & remove with a slotted spoon. Reserve the bacon fat. While the potatoes are still hot, skin them & cut into 1/3" thick slices. Combine the oil, reserved bacon fat & mustard. Mix with the warm sliced potatoes. Bring the chicken broth, vinegar, onions, sugar, salt & pepper to a boil & pour over the potatoes. Just before serving add the cooked bacon & chives, toss gently. Serve warm.
SERVINGS: 8