Warm german potato salad

4 servings

Ingredients

Quantity Ingredient
2 pounds Small red potatoes (about 2
Inches in diameter), washed
Well
5 slices Bacon, cut crosswise into inch strips (about 1/4
Pound)
1 medium Onion, chopped
½ teaspoon Sugar
2 tablespoons Cider vinegar
½ cup Beef broth
1½ tablespoon Chopped fresh parsley leaves
Plus extra for garnish

Directions

In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.

While potatoes are cooking, in a medium heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 2 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 tablespoon vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.

Yield: 4 servings

COOKING LIVE SHOW #CL9157

Recipes courtesy Gourmet magazine

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