Shelly's Recipe

WARM GERMAN POTATO HERB SALAD

Category: Potato Salads

2 lb small new or red potatoes, washed well and cut into eighths
7 slices bacon cut into 1/4 inch strips,
1 small red onion, finely chopped
1/2 tsp sugar
2 1/2 tbsp cider vinegar
1/4 cup chicken stock
1 tbsp chopped parsley, rosemary and thyme

In a large saucepan cover potatoes with salted water by 1 inch. Bring to a simmer and cook until soft. Approximately 5-8 minutes.

While potatoes are cooking, heat a large skillet and cook bacon until crispy and golden brown. Remove bacon, leaving 3 tbsp fat in the pan. Saute onions until soft, about 2-3 minutes. Add 1 1/2 tbsp vinegar, sugar and stock; simmer 3 minutes over low to medium heat.

Drain the potatoes and in a large bowl, put potatoes in the onion mixture. Season with salt and pepper; add remaining 1 tbsp vinegar and chopped herbs. Crumble the bacon and garnish.