This German Potato Salad is tangy, smoky and sweet…my idea of the perfect type of salad!
By Brenda Score from A Farmgirl’s Dabbles.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 teaspoons Kosher salt, divided
- 3-½ pounds Medium red potatoes, unpeeled, cut into 1 to 1 1/4 inch pieces
- 1 pound Thick Cut Smoked Bacon
- 1 Large yellow onion, diced
- 1 cup Reduced Sodium Chicken Broth
- ¾ cups White vinegar (or apple cider vinegar, which is good too!)
- 2 tablespoons Coarse whole grain mustard, or more to taste
- 2 tablespoons Sugar
- Freshly ground black pepper
- 3 tablespoons Chopped fresh chives
- 3 tablespoons Chopped fresh parsley
Preparation
Add 1 tablespoon (3 teaspoons) of kosher salt to a large pot of boiling water. Add the potatoes and bring the water back to a boil. Reduce the heat to medium, so that the water bubbles gently. Bake the potatoes until they are easily pierced with a fork, about 8 to 10 minutes. Don’t let the potatoes get soft. Drain and reserve.
In a large skillet with high sides, sauté bacon over medium heat until crisp. You may need to do this two or three times. Transfer cooked bacon to a plate lined with paper towel. Once cool enough to handle, roughly chop the bacon into 1/2 to 1 inch pieces.
Leave the skillet with the bacon fat on the stove over medium heat. Add the onion and stir to coat. Cook for about 4 to 5 minutes, or until the onion is well softened. If the onion starts to brown, lower the heat a little and continue cooking until soft. Stir in chicken broth, vinegar, mustard and sugar. Slightly increase the heat to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing reduced to about 2 cups. THE dressing should bubble slightly during this step.
Add cooked potatoes to skillet and fold to coat with dressing, followed by bacon. Lower the heat to medium. Sprinkle with remaining teaspoon of kosher salt (use less or more, to taste), folding over once more. Sprinkle with freshly ground black pepper, fresh chives and parsley. Serve directly from the pan, lukewarm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the fridge for up to 3 days.
