116 - German Potato Salad

IMG_7273.jpg
IMG_7273.jpg

116 - German Potato Salad

50.00
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INGREDIENTS:
2 pounds Yukon gold potatoes
1/2 pound thick cut bacon
1 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
2 tablespoon Dijon mustard
1 teaspoon salt
3 tablespoons minced chives, for garnish
DIRECTIONS:
Place the potatoes in a medium size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium high heat. Continue cooking until potatoes are tender when pierced with a fork, about 20 - 25 minutes. Remove potatoes from water and slice into 1/4 inch rounds.
Meanwhile, cook the bacon in a large skillet over medium high heat. Once crisp, place on a paper towel lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.