|
|
 |
GERMAN POTATO SALAD
|
 |
|
|
|
| Ingredients: |
3 pound small redskin potatoes
10 bacon slices (about half a pound)
1 large onion, chopped
1 teaspoon Splenda
3 tablespoons cider vinegar
|
3/4 cup beef stock from boullion
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Parsley garnish [optional]
|
|
| Procedures: |
- Combine potatoes with cold salted water to cover by 1" in a 6-quart pot, bring to a simmer, and simmer until just tender, about 30 minutes.
- Meanwhile, cook bacon very slowly in a large heavy skillet over low heat, stirring, until brown and crisp, about 10 minutes.
With a slotted spoon, transfer to paper towels to drain.
Set skillet aside.
When bacon has cooled, food process to chop finely.
- Drain potatoes. When just cool enough to handle, cut into 1/4" slices. Transfer to a large bowl, add the bacon.
- Pour off all but 3 tablespoons of the bacon fat from the skillet.
Add the onion and cook over moderately-high heat, stirring, until softened, about 3 minutes.
Add Splenda, 2 tablespoons vinegar, and stock, bring to a simmer, and simmer until slightly reduced, about 3 minutes.
- Add onion mixture to potatoes, along with parsley, remaining 1 tablespoon vinegar, salt and pepper, and toss gently.
- Serve potato salad warm or at room temperature, garnished with additional parsley, if desired.
|
|
| Notes: |
2012-10-13: As a part of our Oktoberfest Dinner, we served this cold, with
Sauerbraten, Wine Kraut, and
Latkes.
2012-01-28: An excellent batch was made. Lyd noted the onions needed to be diced smaller.
2010-10-15: Our first try was excellent and we have moved this off the experiments page.
|
|
|
 |
| 2010-10-15 |
|
|
|
|
|
