German Potato Salad
From mountainmama 15 years agoIngredients
- 2 1/4 pounds potatoes (waxy variety, such as Yukon Gold) shopping list
- 4 slices bacon shopping list
- 2 1/2 cups chicken broth shopping list
- 1/4 cup white wine vinegar shopping list
- 1 cup onions, diced shopping list
- 1 teaspoon salt, or to taste shopping list
- 1 teaspoon sugar, or to taste shopping list
- 1/4 teaspoon ground white pepper shopping list
- 1/4 cup vegetable oil shopping list
- 2 tablespoons mild brown mustard shopping list
- 1/2 bunch chives, snipped shopping list
How to make it
- Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
- While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
- Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
- Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
- The salad may be served warm, at room temperature, or chilled.
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Reviewed by 12 people-
great german potatoes thanks bunches high5
momo_55grandma in Mountianview loved it
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