Prep 15 mins
Cook 15 mins
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!
- 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
- 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.
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
Easy to make and so delicious! I like this so much better than potato salad with mayo. Mahlzeit!