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German Potato Salad
Posted by Peggy on November 3, 2009
Recipe: German Potato Salad
2 pounds red-skinned potatoes, cut into 3/8-inch slices
6-8 slices bacon
3 tablespoons chicken stock
3 tablespoons extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 teaspoon sugar
3 tablespoons fresh parsley or freshly chopped dill
1/2 small red onion, thinly sliced
Pickle juice as desired, optional
Cover potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes. Take care not to overcook the potatoes. Drain and keep warm.
Fry bacon until golden brown; drain and coarsely chop. Reserve.
Whisk together stock, oil, mustard, vinegar and sugar. Combine parsley, onion, bacon and warm potatoes with vinaigrette. Add pickle juice to taste, if desired. Season to taste with kosher salt and freshly ground pepper. Let stand 1 hour at room temperature for flavors to combine. Serve at room temperature or lightly reheated.
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