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Category: Potato Salads
Prep Time: Cook Time: Total Time:
3 lbs Yukon Gold potatoes (see note)
3/4 cup German-style double-smoked bacon, diced (or substitute American bacon)
1 large white or yellow onion
1 cup beef broth
8 tbsp German vinegar (may substitute cider vinegar)
7 tbsp vegetable oil
4 tsp sugar
2 large German pickles (sold at German specialty markets and Central Market)
2 medium Granny Smith apples, diced (optional)
1 tsp salt
1 1/4 tsp German mustard (medium hot), sold at German specialty markets
1 tsp pepper
1 tbsp chopped fresh curly parsley
Cook the potatoes (with their skins on) in gently boiling salted water.
Meanwhile, prepare the marinade: Saute the diced bacon until the pieces are browned. Remove the bacon pieces from the pan and reserve. Dice onion and add to the rendered bacon grease in the pan. Saute the onions until translucent. Add beef broth to the onions in the pan and bring to a simmer. Add vinegar and vegetable oil. Remove the pan from the heat. To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.
When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle. Quickly remove the skins and slice into 1/4 -inch-thick slices.
Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade. Toss gently. The liquid will soak into the potatoes within an hour or so. (Don't place them in the refrigerator.)
Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley. This dish is best served at room temperature or slightly warmed on the day you prepare it. Refrigerate leftovers, but warm the salad slightly before serving. Serves 6 to 8.
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CLASSIC BAVARIAN POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
3 lbs Yukon Gold potatoes (see note)
3/4 cup German-style double-smoked bacon, diced (or substitute American bacon)
1 large white or yellow onion
1 cup beef broth
8 tbsp German vinegar (may substitute cider vinegar)
7 tbsp vegetable oil
4 tsp sugar
2 large German pickles (sold at German specialty markets and Central Market)
2 medium Granny Smith apples, diced (optional)
1 tsp salt
1 1/4 tsp German mustard (medium hot), sold at German specialty markets
1 tsp pepper
1 tbsp chopped fresh curly parsley
Cook the potatoes (with their skins on) in gently boiling salted water.
Meanwhile, prepare the marinade: Saute the diced bacon until the pieces are browned. Remove the bacon pieces from the pan and reserve. Dice onion and add to the rendered bacon grease in the pan. Saute the onions until translucent. Add beef broth to the onions in the pan and bring to a simmer. Add vinegar and vegetable oil. Remove the pan from the heat. To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.
When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle. Quickly remove the skins and slice into 1/4 -inch-thick slices.
Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade. Toss gently. The liquid will soak into the potatoes within an hour or so. (Don't place them in the refrigerator.)
Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley. This dish is best served at room temperature or slightly warmed on the day you prepare it. Refrigerate leftovers, but warm the salad slightly before serving. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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