This German-style potato salad is nothing like the creamy American picnic version. Potatoes, onion, and bacon with balsamic vinegar makes a hearty and tangy spud salad.
2 pounds red or new potatoes, boiled, peeled (if desired) and cut into 1/4-inch thick slices
1/4 cup balsamic or cider vinegar
1 teaspoon kosher salt
OR
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
4 thick slices slab bacon, cut crosswise into 1/4-inch strips
1 medium onion, cut into medium dice
2 tablespoons vegetable oil
1/2 cup beef broth
1/4 cup minced fresh parsley
Layer warm potato slices in a medium bowl. Sprinkle with 2 tablespoons vinegar, seasoning with salt and pepper as you go.
Fry bacon in a medium skillet over medium heat until bacon is brown and crisp and fat is rendered, 7 to 10 minutes. Transfer with a slotted spoon to potatoes. Add onion to bacon drippings. Saute until softened, 4 to 5 minutes. Add up to 2 tablespoons vegetable oil to yield 2 tablespoons unabsorbed fat. (If bacon is fairly lean, onion will absorb most of drippings.)
Add beef broth and bring to a boil; add remaining 2 tablespoons vinegar. Pour broth-onion mixture over potatoes. Add parsley; toss gently to coat. Adjust seasonings; seve warm or at room temperature.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
February 20, 2010
Great recipe! This does take pretty much an hour, between boiling water, boiling potatos sufficiently, and doing the other prep, but well worth it. I made this for the same meal as I made Rosemary Pork Chops with a Shallot-Balsamic Sauce (also on this site), and, while the dishes were very complementary, each has too many steps to ideally make them both simultaneously. NOT the fault of either recipe nor the authors, if anything, a lack of foresight on my part. I usually tinker with recipes even the first time I use a given one, but I made this one pretty much to spec (OK, maybe some extra bacon, but what dish can't be improved upon with MORE bacon?) and it came out perfectly. Of course, Balsamic vinegar is one of my very favorite ingredients (along with, uh, bacon), so kind of hard to go wrong. Definitely a keeper; thanks for the submittal!
Missplaced Grandma's longtime traditional recipe and tried this one. Nothing but comments it was very good
April 30, 2007
It has been a long time since I have tried making German Potato Salad. This recipe filled the bill! Everyone really enjoyed it.
January 31, 2007
Excellent and easy. Great flavor. We'll make this again!
July 6, 2006
This recipe is very much like one I make all the time. Unfortunately my cookbook is in storage due to home construction. The only thing I don't use is the onion. I will try it, though. It is wonderful with its warm, sweet and sour taste!