The Sweet Onion Source
Warm German-Style Potato Salad

Now, this isn't that rich-and-oily specialty, since we don't add any of the bacon drippings. But it is a tasty offering all unto itself.

bullet2-1/2 pounds red-skinned new potatoes, unpeeled
bullet4 lower-fat bacon or turkey bacon slices
bullet2 tablespoons olive oil
bullet1/2 medium-size sweet onion, sliced into rings
bullet1 garlic clove, minced
bullet1/2 cup white wine vinegar
bullet1/4 cup double strength chicken broth, undiluted
bullet1 tablespoon whole-grain German-style mustard
bulletSalt and freshly ground black pepper to taste
bulletChopped fresh parsley

Cook potatoes in a large pot of boiling salted water just until tender, about 20 minutes; do not overcook.

While the potatoes are cooking, sauté the bacon slices in a nonstick skillet over medium heat until crisp. Drain the bacon on paper towels; crumble and set aside. Pour off any bacon fat that may have accumulated and discard. Wipe the skillet dry with a paper towel. Add the olive oil and sauté the onion and garlic over medium heat just until the onions become limp, about 3 minutes.

When the potatoes are cooked, drain them, and when they can be easily handled, halve each one lengthwise, then cut each half crosswise into 1/2-inch thick slices (cut smaller potatoes into slices without halving first).

Place the potatoes in a large bowl. Whisk together the vinegar, chicken broth and mustard, pour over the potatoes, along with a bit of salt and pepper to taste, the onion mixture (with the oil) from the sauté pan and the bacon pieces. Toss gently to coat the potatoes evenly. Adjust seasonings, adding salt and pepper to taste, then garnish with the chopped parsley and serve while still warm.

Yields 6 servings.

©Oso Sweet Onions