"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

German Potato Salad Recipe

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This recipe for German Potato Salad, by , is from Cooking with the Waits: A Blended Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Simone Dormuth

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Simone was our amazing German neighbor at Fort Lee. She loved to cook us food and bring it over and we loved to eat it!

 

 

 

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