Tuesday, September 6, 2016

German Potato Salad

German Potato Salad  

 2 1/2 pounds small red potatoes, scrubbed 
 8-10 slices thick-cut bacon, cut into 1-inch pieces
 2 tablespoons salted butter 
 1 bunch scallions, white and green parts, sliced 
 4 cloves garlic, minced 
 4 to 5 tablespoons apple cider vinegar, to taste 
 2 teaspoons sugar 
                                                         3/4 teaspoon ground black pepper                                                

1. In a saucepan and add enough water to cover the potatoes. 

 2. Salt the water, bring it to a soft boil over medium-high heat, 
and cook until the potatoes test just tender with a fork, 15 to 20 minutes.

 3. Heat a medium skillet over medium heat, add the bacon, and 
cook, stirring often, until it crisps at the edges but still feels soft in 
the middle, 10-12 minutes.

 4. Remove bacon from the skillet, leaving at least 3 tablespoons 
bacon fat in the skillet. Add the butter, scallions, and garlic to the 
skillet, and sauté gently for 1 minute. Add the vinegar, 2 tablespoons 
water, the sugar, 3/4 teaspoon salt, and the black pepper.

 5. Drain the potatoes, and when cool enough to handle, cut them 
into bite-size wedges, removing any clumps of skin but leaving most 
of it on. Place the potatoes in a large bowl.

 6. Pour the vinaigrette and the bacon over the warm potatoes, 
and mix well with a rubber spatula.

 7. Serve warm or at room temperature. 

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