Monday, May 30, 2011

German Potato Salad / Kartoffeln Salat

I love German potato salad and have been looking for a recipe for years. I finally found one on Food Network, that only needed minor adjustments (decreased the sugar.) I made this for a Memorial Picnic, and it nicely complemented the smoked brisket and Turkey that Chas made. Good stuff

5 lbs redskin potatoes.
1 LB Bacon
2/3 C Cider Vinegar
1 Onion diced fine
2 TBS white sugar
2.5 - 3 TBS Grey Poupon Dijon Mustard
2 TBS diced fresh scallions
2 TBS dried scallions
1 Tsp salt

Partially peel potatoes, half lengthwise and cut into 1/8" slices. Cover potato slices with water, add 1/2 Tsp salt, bring to boil.
** Boil until JUST tender. (I always screw this up.)**
Remove from water and allow to cool at room temp.

Cut the bacon up in small bits, and pan fry on medium, until crispy. Do NOT drain the grease. Set aside the bacon, fry the onion until translucent.

Combine vinegar, mustard and sugar and whisk, pour into pan with bacon grease and onions, whisk over med heat until slightly thickened bubbly.

Return potatoes to pot in portions and add bacon and sauce in portions until done. Sprinkle with scallions and mix.

Best served warm.

Variations - Some recipes called for Thyme to taste.