Monday, July 21, 2008

Warm German Potato Salad

I love German Potato Salad, but find that it can often be too "wet" for my taste -- that includes the one I tried from Grandma Marson's family.

In my recipe search, I found this one on the Food Network website (courtesy of Gourmet Magazine) that I really like.

2 lbs small red potatoes, washed well (I use any potatoes I have on hand and don't find it to be a problem -- for the pictured salad, I think they were Yukon Gold)
5 slices bacon, cut crosswise into 1/4 inch strips (about 1/4 lb)
1 medium onion, chopped
1/2 teaspoon sugar
2 T cider vinegar
1/2 cup beef broth
1 1/2 T chopped fresh parsley leaves plus extra for garnish

In a large saucepan combing potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and put into a relatively big bowl. You can cut the potatoes into smaller pieces before cooking to shorten cooking time -- don't overcook since they tend to fall apart to easily.

While potatoes are cooking, in a medium heavy skillet,cook bacon over moderate heat, stirring until browned and crisp and transfer with a slotted spoon to paper towels to drain. Then add to bowl with potatoes. Keep mixture warm, covered (I put a plate over the bowl but I guess plastic wrap or foil would work).

Pour off all but 2 T of fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 T vinegar and both and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 T vinegar, tossing gently and season with salt and pepper. I tend to stir it (gently) to absorb more of the liquid that falls to the bottom of the bowl after making and before serving. If it doesn't taste tart enough, I will add a little more vinegar.

Serve potato salad warm or at room temperature, garnished with parsley. When I make it ahead of time and refrigerate, I zap it in the microwave to warm it up.

tip: I freeze the left over beef broth in an ice cube tray and transfer to a freezer bag to use the next time I need beef broth.


Liz said...

Was this the same recipe you brought with to the picnic @ Millenium park? Good tip on the broth...I always just toss.

Nadine said...

Yes, this is the same one I brought to the gathering at Millenium Park. So you know how it tastes!

I just hate to throw out the rest of the broth and the ice cube tray method lets you add as much as you need without defrosting all of it.