Ingredients: |
Ingredients: 8 slices bacon, cut into 1/2 inch pieces
2 lbs small red potatoes, unpeeled, sliced 1/4 inch thick
3 c water
2 T plus 1 tsp sugar
1 tsp celery seeds
Salt and pepper
3 T cider vinegar
2 T whole grain mustard
4 scallions sliced thin
3 T chopped fresh parsley
3 T finely chopped sweet green vinegar peppers (optional)
|
Directions: |
Directions:1. Cook bacon in 12 inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour bacon fat into liquid measuring cup. (You will need 1/4 cup of fat for dressing. If you have too much, pour off excess. If you have too little, add vegetable oil). Set aside.
2. Add potatoes, water, 2 T sugar, celery seeds, and 1 tsp salt to now empty skillet. Bring to boil over high heat. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Continue to cook until liquid is syrupy and just coats bottom of skillet, 3 to 5 minutes longer. Transfer potatoes and cooking liquid to large bowl.
3. Stir vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper, and remaining 1 tsp sugar into reserved bacon fat until combined. Add dressing to potato mixture and stir to thoroughly combine. Let sit for 15 minutes.
4. dd scallions, parsley, peppers (if using), and bacon to potato mixture. Using rubber spatula, firmly stir to partially break up potatoes and give salad a creamy texture, about 20 stroikes. Serve warm. |
This recipe for German Potato Salad is from