Title: Warm German Potato Salad
Categories: October 199
Yield: 1 servings

3 lb Small red-potatoes; (about 2
-inches in
; diameter), washed
; well
10 sl Bacon; cut crosswise into
; 1/4-inch strips
; (about 1/2 pound)
1 lg Onion; chopped (about 1
; 1/2 cups)
1/2 ts Sugar
3 tb Cider vinegar
3/4 c Beef broth
2 tb Chopped fresh parsley leaves
Garnish: chopped fresh
-parsley leaves

In a large saucepan combine potatoes with salted water to cover by 1 inch
and simmer until just tender, about 20 minutes.

While potatoes are cooking, in a large heavy skillet cook bacon over
moderate heat, stirring, until browned and crisp and transfer with a
slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into
eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 3 tablespoons fat from skillet and saute onion over
moderately high heat, stirring, until softened, about 3 minutes. Add sugar,
2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to
warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing
gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.

Serves 6.

Gourmet October 1994

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