German Bacon Potato Salad
shared by Jennifer
German Bacon Potato Salad
shared by Jennifer in Potato Salads & German
Details:
-
PT15M
- Prep Time: 15 Minutes PT10M
- Cook Time: 10 Minutes PT25M
- Total Time: 25 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: German
Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain and set
Ingredients:
- 8 small red potatoes, peels left on
- 6 slices bacon, cut into lardons, crumbled and divided
- 1 small onion, diced
- 1/2 cup cider vinegar
- 1/2 cup rich chicken or beef broth
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon parsley
- 2 teaspoons celery seeds
- 1/4 cup fresh chives, finely chopped, divided
Directions:
- Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain and set aside to cool. When cool enough to hold, sliced in 1/8-1/4 inch rounds with a serrated knife.
- Fry bacon in a large skillet until crisp. Remove bacon from the pan, drain on paper towels and crumble.
- Add onion to the bacon fat left in the pan and cook until very soft.
- Stir in vinegar, broth, sugar, salt, pepper and celery seeds. Bring to a full simmer to dissolve the sugar and thicken slightly. Add the potato slices and gently toss to coat with dressing.
- Add the parsley and 3/4 of the crumbled bacon and 3/4 chives. Mix carefully to prevent too much mashing of the potatoes. Taste for seasoning adjustment.
- Heat through and transfer to a serving dish. Crumble the remaining bacon and chives over the top and serve warm.