Craving German potato salad as I sit here and got email with recipe.
We probably gained some weight on trip but need to get in better shape for Spain 🇪🇸 and France 🇫🇷 trip in March with Leslie's family.
At least we will get fed on this international flight with wine instead of flight via Ugly Newark.
Courtesy of Epicurious
Ingredients:
2 1/4 pounds potatoes (waxy variety, such as Yukon Gold)
4 slices bacon
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup onions, diced
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1/4 teaspoon ground white pepper
1/4 cup vegetable oil
2 tablespoons mild brown mustard
1/2 bunch chives, snipped
Preparation:
- 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.
Total Time: 35 minutes
