German Potato Salad
Ingredients
- 4 tsp. Kosher salt divided
- 3 1/2 lb. medium red potatoes unpeeled, cut into 1-1 1/4 inch cubes
- 1 lb. thick cut Indiana Kitchen bacon
- 1 large yellow onion diced
- 1 c. reduced-sodium chicken stock
- 3/4 c. white vinegar substitute apple cider vinegar if you'd like
- 2 Tbsp. coarse whole-grain mustard
- 2 Tbsp. sugar
- dash black pepper to taste
- 3 Tbsp. chopped fresh chives
- 3 Tbsp. chopped fresh parsley
Servings: servings
Instructions
- Add 3 tsp. of the salt to a large pot of boiling water. Add the potatoes, and bring the pot back to a boil.
- Lower the heat to medium once the water is boiling. Cook the potatoes for 8-10 minutes, or until the potatoes can be easily stabbed with a fork. Drain and set aside.
- Fry the bacon in a large skillet until crispy. Drain bacon on a paper towel-lined plate. Do not discard the bacon grease! Chop the bacon into 1/2 to full inch pieces.
- Add the onion to the pan with bacon grease. Cook over medium heat for 3-4 minutes, then turn down the heat and cook an additional 2 minutes.
- Stir in the chicken stock, vinegar, mustard and sugar. Raise the heat again to medium-high, and cook 10-15 minutes or until the sauce begins to bubble.
- Add cooked potatoes to skillet and fold the dressing over until the potatoes are well coated. Add the remaining 1 tsp. of salt, and return the bacon to the mixture.
- Garnish with chives and parsley. Enjoy!
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