German Potato Salad
Kartoffelsalat, also known as German potato salad, is notably different depending on region. Northern Germany makes potato salad with mayonnaise, similar to American potato salad; in the south, however, the dressing is made with oil and vinegar. With apple cider vinegar, there is a bit of tanginess to this salad that livens up the side dish. Caramelized onions balance the vinegar with a touch of sweetness, and just about anything can be improved with bacon.
2 1/2 lbs. of baby tri-colored potatoes
10 oz. of bacon
1 large white onion
1/2 cup of apple cider vinegar
1/2 cup of chicken broth
1/4 cup of chopped Italian parsley (aka flat leaf parsley)
1 tbs. of extra virgin olive oil
Salt and pepper to taste
Slice the potatoes in half and put in a large pot of water that has been salted with 2-3 tbs. of kosher salt. Boil over medium-low heat for 45 minutes. By cooking low and slow, the potatoes won’t break apart.
While the potatoes are boiling, cut the bacon into 1/4″ pieces. Cut the onions, also to 1/4″ pieces. Cook the bacon over medium heat in a frying pan until crisp. Add the onions and oil to the bacon in the frying pan, reduce heat to medium-low, and cook for an additional 12-15 minutes until the onions are caramelized; the onions add a natural sweetness to the salad, whereas many recipes call for adding actual sugar. Once the onions are caramelized, add the vinegar and chicken broth.
Once the potatoes are done, drain the water and, while still hot, mix the potatoes with the bacon sauce and parsley. Taste and add salt and pepper if necessary. Serve warm.