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German Bacon & Potato Salad
12 small red-skinned potatoes, scrubbed
6 slices bacon, coarsely chopped
1 small red onion, finely chopped
2 tsp. all-purpose flour
1 cup chicken stock, homemade or low-sodium
2 Tbps. red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup chopped fresh parsley
In a large saucepan of boiling salted water, cook the potatoes
until barely tender when pierced with the tip of a sharp knife, 20
to 30 minutes. Drain, then rinse briefly under cold water to make
them easier to handle. Peel the potatoes if desired, then slice
while still warm into a large bowl. Meanwhile, in a medium skillet,
cook the bacon over medium heat until crisp, about 5 minutes. With
a slotted spoon, transfer to paper towels to drain. Pour off all
but 2 Tbsp. of fat from skillet. Add the onion to the skillet and
cook over medium heat, stirring often, until softened, about 3
minutes. Sprinkle with flour and stir for 1 minute. Add the stock,
vinegar, salt and pepper. Bring to a simmer and stir constantly
until thickened. Pour the hot dressing over the warm potato slices.
Add the bacon and parsley and toss gently. Serve warm or at room
temperature.
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German 15