MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: German Potato Salad
Categories: Potatoes, Pork, Vegetables, Herbs
Yield: 4 servings
8 md Waxy potatoes
Salt
12 sl Thick bacon
1 lg Yellow onion, peeled and
- thin sliced
1/4 c + 2 tb white wine vinegar
Fresh ground black pepper
1/4 c Coarse chopped fresh parsley
- leaves
To a large pot, add the potatoes and enough generously
salted cold water to cover by 2 inches. Bring to a boil
over medium-high heat and cook until the potatoes are
tender when poked with a thin knife, 15-20 minutes.
Meanwhile, to a large skillet over medium heat, add the
bacon and cook, turning occasionally, until crisp, 10-15
minutes. Remove from heat, transfer the bacon to a
paper-towel-lined plate, and set the skillet aside,
reserving the rendered bacon fat. When the bacon is cool
enough to handle, crumble it into large pieces.
Drain the potatoes, discarding the cooking liquid. While
still hot, cut the potatoes into 1-inch cubes, then
transfer to a large, warm serving bowl. Add the bacon
and onions and set aside.
Return the skillet of bacon fat to medium-high heat.
Once the pan is hot, remove from heat and add the
vinegar, scraping the bottom of the skillet with a
wooden spoon to incorporate any browned bits from the
bottom of the pan.
Season lightly with salt and black pepper, then pour the
hot dressing over the potato-bacon-onion mixture; toss
gently to combine. Season to taste with more salt and
black pepper, garnish with parsley, and serve warm.
Recipe by: James Beard
RECIPE FROM:
https://www.saveur.com
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