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Category: Side dish
Prep Time: Cook Time: Total Time:
Ingredients:
3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 c)
2 tablespoons sugar* (or to taste
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
Garnish: chopped fresh parsley leaves
Directions:
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. peel and cut potatoes into eighths (or slice) and in a bowl combine with bacon**. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley.
(*Adjust the vinegar and sugar to your taste, I do not like it really vinegery, but that is just my taste)
(**I usually add the bacon right before serving to keep it crispy)
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Hot Potato Salad (German
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Category: Side dish
Prep Time: Cook Time: Total Time:
Ingredients:
3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 c)
2 tablespoons sugar* (or to taste
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
Garnish: chopped fresh parsley leaves
Directions:
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. peel and cut potatoes into eighths (or slice) and in a bowl combine with bacon**. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley.
(*Adjust the vinegar and sugar to your taste, I do not like it really vinegery, but that is just my taste)
(**I usually add the bacon right before serving to keep it crispy)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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