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| Hot German Potato Salad with Bacon |
Ingredients
- 3 pounds small red potatoes, unpeeled
- 6 slices bacon
- 1-2 tablespoons
- 2/3 cup chicken broth
- 2 tablespoons apple cider vinegar
- 4 teapoons yellow mustars
- 1 teaspoon sugar
- salt and pepper
Directions
- Pleace the potatoes in a medium pot with water to cover
- Bring to a boil and cook until just tender, 15-20 minutes
- Drain the potatoes and allow them to cool before halving or quartering, depending on the size
- Meanwhile, in a large skillet, cook the bacon until crispy, 5-7 minutes
- Set the bacon on a paper towel lined plate to drain
- Carefully pour the bacon fat from the skillet into a measuring cup
- Add enough vegetable oil to the bacon fat to make 1/4 cup
- Pour the fat back into the skillet along with the broth, vinegar, mustard, sugar, and salt and pepper to taste
- Whisk the mixture in the skillet to combine and simmer for 4 minutes
- Place the potatoes in a large salad bowl and add the warm vinaigrette, tossing well to combine
- Crumble the bacon on top of the salad
I didn't move the bacon fat from the pan and back, I just added about 1 and 1/2 tablespoons of oil. I also used golden potatoes and sliced them scallop style instead.
(Recipe used: Paula Deen's Southern Cooking Bible)
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