Wednesday, May 27, 2009

German Potato Salad

This was the first Memorial Day in our new house so The Good Husband and I decided to invite over some of the neighbors over for a cookout. My job was to take care of the sides, while the other two couples were to bring a meat to grill and desert. This was dish one of three and honestly, I think the best.

I wanted something traditional for a cookout and potato salad is very traditional. The only problem is that TGH and I don't like American potato salad. TGH likes German Potato Salad but I had never had it before.

After reading a recipe for it in The Joy of Cooking, and learning it had bacon in it, how could it be bad?

Overall it wasn't bad for my first attempt at GPS. I think it could have used more of the dressing, since the potatoes soaked it all up and there was nothing in the bottom of the bowl. But one neighbor absolutely loved it and asked for the recipe, so success!

2 pounds potatoes, whole, with skins
1/4 pound bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
4 dill pickle spears, chopped
1/2 cup chicken stock
1/4 cup cider vinegar
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley (optional)

~Add the whole potatoes (skin on) to a large pot of salted water, bring to a boil and simmer until the potatoes are tender and can be pierced with a fork, about 20-40 minutes.

~Drain the potatoes and allow to cool to a temperature you can handle. Remove skins and cut the potatoes into bite-sized pieces and place in a serving dish.

~Meanwhile, as the potatoes are cooling, cook the bacon in a small pan over medium heat, stirring frequently, until the bacon has browned. Remove the bacon from the pan, reserving the drippings and set aside. Add the onion and celery to the bacon drippings and cook until tender crisp. Add the pickles and remove from heat.

~In a small sauce pan, combine the chicken stock, vinegar, sugar, paprika, mustard powder, salt, and black pepper and bring to a boil.

~To serve, combine the cooked bacon to the potatoes and pour warm dressing on top. Toss to combine and serve warm and with a sprinkle of chopped fresh parsley.

recipe by: The Joy of Cooking

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