(Hot) German Potato Salad
Another favorite from my mom and grandma. Mom only did it once an awhile (a lot of work for a working mom of two boys). But between the two of them we got it maybe 3-4 times a year and loved it. This is my first shot at it. I wish I had paid more attention as a boy. There was something Grandma added at the end.
3 1/2 lb. medium-sized red potatoes, unpeeled, cut into 1-1 1/4 inch pieces
1 lbs smoky thick-cut bacon
1 large yellow onion, diced
1 cup reduced-sodium chicken stock
3/4 cup apple cider vinegar
2 Tbs. coarse whole-grain mustard, or more to taste
2 Tbs. sugar ( or substitute)
3 Tbs chopped fresh chives
3 Tbs. chopped fresh parsley
Salt substitute and freshly ground black pepper
- Bring a large pot of water to boil. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don’t let the potatoes get mushy. Drain and set aside.
In a large skillet with tall sides, fry bacon over medium heat until chewy-crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly chop bacon into 1/2 to 1 inch pieces.
- Leave skillet with bacon grease on the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 to 5 minutes, or until onion is nicely softened. Stir in chicken stock, vinegar, mustard, and sugar. Turn heat up just a bit to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing has reduced to about 2 cups. The dressing should be bubbling lightly during this step.
- Add cooked potatoes to skillet and fold to coat with the dressing, followed by the bacon. Turn heat back down to medium. Sprinkle in Salt Substitute and freshly ground black pepper to taste. Add fresh chives and parsley.
Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.