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a plain bowl of warm red-skinned potato rounds lightly coated in glossy vinegar dressing with crisp bacon pieces and tiny softened red-onion dice mixed through, with no mayonnaise, eggs, parsley or garnish
Andre Lewis

German Potato Salad

Warm potato rounds take up a sharp bacon-and-vinegar dressing while their centers are still tender enough to absorb it. Keep the simmer gentle so the red skins stay attached, then slice once the potatoes are cool enough to hold. Cook the onion in a measured amount of bacon fat rather than pouring every drop from the pan into the salad. The dressing should taste lively before it meets the potatoes, because their starch softens the edge quickly. Fold with a broad spoon and stop once the slices are coated; repeated stirring breaks them into a thick mash instead of leaving the soft rounds you want.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs small red potatoes scrubbed
  • 2 tsp fine salt for cooking water
  • 6 slices bacon cut into 1/2-inch pieces
  • 1/2 medium red onion finely diced
  • 1/4 cup apple cider vinegar
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp Dijon mustard
  • 2 tsp granulated sugar
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Cover whole potatoes with cold water by 1 inch, add cooking salt and bring to a gentle simmer. Cook for 15 to 20 minutes until a knife enters easily, then drain and cool for 5 minutes.
  2. Meanwhile, cook bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Transfer bacon to a plate and retain 2 tablespoons fat in the pan, discarding excess.
  3. Cook onion in the retained fat for 4 minutes until soft. Add vinegar, broth, Dijon, sugar, dressing salt and pepper and simmer for 2 minutes, stirring to combine.
  4. Cut warm potatoes into 1/4-inch rounds, halving large rounds if needed. Add them to the skillet with the bacon and fold gently over low heat for 2 minutes until coated.
  5. Remove from the heat, rest for 5 minutes so the potatoes absorb some dressing and serve warm.