German Potato Salad

Many people are familiar with this warm vinegary salad with bacon. I found out by doing some research that this type of warm German potato salad is more traditional in the southern part of Germany. The northern part of Germany makes a chilled potato salad like we do here in the U.S. This is a great salad to take or serve at picnics and BBQ because it contains no mayonnaise or eggs.

Ingredients:

2 pounds of small red-skinned potatoes
1 quart of beef broth
1/2 pound of sliced bacon, diced
1 medium yellow or white onion, chopped
1/2 teaspoon sugar
1/2 cup cider vinegar
1 tablespoon grainy mustard
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
Salt to taste
3 tablespoons fresh chopped parsley

Preparation:

Scrub the potatoes and place them in a pot. Cover with the beef broth and bring to a boil, reduce heat and cook for about 10-12 minutes or until tender.

While the potatoes are cooking, fry the bacon bits until crispy and browned and remove them from the pan, reserving about 3 tablespoons of fat in the pan. Add the chopped onions to that 3 tablespoons of bacon fat and cook until soft and just beginning to brown.

Drain the potatoes, reserving a ½ cup of the broth and allow to cool so you can cut them.

Add the sugar to the onions and cook for a minute or so. Then add the vinegar and reserved potato beef broth and simmer for two minutes. While this is simmering, cut your potatoes into slices or quarters. And place them in a bowl.

Remove the dressing from the stove and whisk in the mustard and pepper. Pour the mixture over the potatoes and toss gently. Taste for and adjust with salt and sprinkle with parsley.