|
|
Kartoffelsalat (Warm Potato
Salad)
|
|
Ingredients
-
3 pounds small
red-potatoes (about 2 inches in diameter), washed well
-
10 slices bacon, cut
crosswise into 1/4-inch strips (about 1/2 pound)
-
1 large onion, chopped
(about 1 1/2 c)
-
1/2 teaspoon sugar
-
3 tablespoons cider
vinegar
-
3/4 cup beef broth
-
2 tablespoons chopped
fresh parsley leaves
Garnish: chopped fresh parsley leaves
|
|
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 large 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 3
tablespoons fat from skillet and sauté onion over moderately high
heat, stirring, until softened, about 3 minutes. Add sugar, 2
tablespoons 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
Note: Serves 6
|
|
|
