German Potato Salad
In search of a authentic German Potato Salad recipe - tangy from vinegar with bacon and sauteed onion. I can taste is as I type.
I made it once and it was incredible but cannot find the recipe (UGH!!). I recall dressing the warm potatoes with vinegar and then adding the rest of the dressing (I believe there was chicken stock, flour, bacon fat that might have been warmed).
Here's my take on German Style Potato Salad:
New Potatoes (I like red skinned)
Bacon (about 1/2 lbs for 3 to 4 lbs of potatoes), diced, reserve some of the fat after cooking
Chicken stock (3 parts stock to 2 parts vinegar)
Vinegar (your preference cider, sherry, white wine, champagne or a combination just add sugar or honey to balance flavors depending on the strength of the vinegar
Onion or shallots, finely diced
Mustard (Dijon or whole grain or your choice)
S & P to taste
Optional garnishes: minced chives, minced tarragon leaves, or other herbs of your choice, diced pickles, capers, hard boiled eggs etc.
Scrub potatoes and place in boiling salted water until tender, depending on size about 25 to 30 minutes. While potatoes are cooking cook bacon in a skillet until crisp, remove with a slotted spoon. Add onion or shallot to pan with bacon fat and saute until tender. Add stock and vinegar to pan and reduce by half. Add mustard to pan and taste for seasoning and the right balance. Add sugar or honey at this time if necessary.
When potatoes are done remove from pan and drain. Allow potatoes to cool until able to handle and peel (or not) and slice into uniform slices and toss potatoes in skillet with reduced stock, vinegar and mustard. Toss well. Add whatever garnishes you want.