German Warm Potato Bacon Salad

Most people are familiar with cold potato salads, but warm potato salads are not as common. This recipe is a German- style warm potato salad, although, you really could serve it cold. However, it isn't the typical mayo-based salad. It's loaded with bacon, onions, and a vinegar dressing that I'm sure you'll love. This is what you'll need for 6 servings:

Photo bypintrest

Ingredients:

• 2 lbs red potatoes (equal sized)
• 1 pound thick-cut bacon cut into 1/2″ pieces
• 2 cups chopped red onion
• 2 tsp minced garlic
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 Tbsp dijon mustard
• 2 Tbsp granulated sugar
• 1/2 tsp celery seed
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 2 Tbsp olive oil

Place the red potatoes in a steamer basket over a pot with about 1 1/2 inches of water. Bring the water to a simmer over medium-high heat. Cover the pot with a tight-fitting lid and steam the potatoes for about 20-25 minutes, or until they are tender (you can check by piercing the center with a knife—it should slide through easily). Set them aside to cool slightly, just enough to cut into chunks.

While the potatoes are steaming, cook the bacon in a 12-inch non-stick skillet over medium-high heat until crisp, about 6-7 minutes. Remove the bacon and set it aside, leaving the drippings in the skillet.

Add the onions to the skillet and sauté for about 5 minutes. Stir in the garlic and cook for another 30 seconds.

Pour in the chicken broth, vinegar, Dijon mustard, and sugar. Let the mixture simmer and reduce by half, which should take about 1-2 minutes.

Toss in the chopped potatoes, bacon, and olive oil, stirring to combine. Season with salt and pepper to taste.

Remove from heat and stir in the parsley. Serve warm, or chill it if preferred. If the mixture seems a bit dry, add a little more olive oil or chicken broth.

*Notes:

If you don’t have a steamer basket, you can cook the potatoes in water. Here’s how:
Place the potatoes in a large pot and add enough water to cover them by an inch or two. Season the water with salt (about 1 tablespoon). Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let the potatoes simmer until just tender, about 10-15 minutes. They should be easy to pierce with a knife, but avoid overcooking to prevent them from becoming too soft or mushy.

Tip: This salad is delicious when served chilled. Before serving, you can add a little more olive oil or broth to moisten the potatoes, as they tend to absorb some liquid while resting in the fridge.