German Potato Salad

German Potato Salad  

            

       

  

 Ingredients

 2 1/2 pounds small red potatoes, scrubbed 

 Salt 

 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                                                

 Directions

  

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.