German Potato Salad

Recently,  Aaron and I recreated our Oktoberfest fun, but with more food and more German beer.  I wanted something else to go with the pretzel dogs, but wasn't really ready to tackle some schnitzel with noodles.  I remember when going to Busch Gardens that our German platters of food came with potatoes.  A little time on Google, and alas, there is such thing as German Potato salad.  Enjoy!

Oktoberfest Command Center :)

 

German Potato Salad

(from Anne Burrell)

Ingredients:

2 pounds white new potatoes, cut in quarters

Salt

Extra-virgin olive oil

8 bacon slices, cut into 1/4 inch squares

1 onion, cut into 1/4-inch dice

1/2 cup chicken stock

1/4 cup apple cider vinegar

1 bunch fresh chives, finely chopped 

Directions

1.     Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt.  I’m talking, make it like the ocean in that pan.

2.    Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

3.    Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat.

4.    When the bacon is brown and crispy, toss in the onions and cook them until they are very soft, 7 to 8 minutes.

5.    Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes.

6.    Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.