Recipe by Nif
This is like a German potato salad served warm, and it's definitely one of the tastiest I've had, so don't wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!
Top Review by Annacia
This is excellent. I did use half of the ask for bacon and a 1/2 tsp of Splenda and, for me, it was ideal at that ratio. Lots of good flavor and no mayo! :D. It's chilling now to go with burgers tonight but I did have a sample and found it wanting nothing. Thanks for sharing this. :D
- 4 cups potatoes, peeled and sliced 1/4 inch thick
- 2 cups chicken broth
- 1 cup bacon, chopped
- 1⁄2 cup onion, minced
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1⁄2 cup flat leaf parsley, chopped
Directions See How It's Made
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.