Kartoffelsalat
Southern German Potato Salad
Submitted By: Taz
Ingredients:
2 lbs Small Red Skinned Potatoes - (LEAVE SKIN ON)
½ lb Bacon - good quality thick sliced
1 Medium White OR Red Onion - small chopped
1 Cup Water - can substitute vegetable, beef, or veal stock if desired
⅓ Cup Cider Vinegar
3 Tbs Granulated Sugar
5 Tbs All Purpose Flour
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
1-2 Tbs Whole Grain Mustard - amount to taste
Chopped Fresh Dill, Flat Leaf Parsley, OR Chives as garnish
SUBSTITUTE FOR ONION: 1 Bunch Green Onions - small chopped
Preparation:
- Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch (DO NOT SEASON THE WATER)
- Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 15-20 minutes)
- Drain potatoes and transfer to a large bowl and set aside
- Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper (LEAVE THE BACON GREASE IN THE SKILLET) and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble - set aside
- Increase heat (under skillet) to medium and add onion - Sauté until tender (apx 5-7 minutes) - Remove Skillet from heat and add water/broth, vinegar, sugar, and salt and pepper to taste (apx 1 tsp each) - Add mustard (if using) at this time
- Return skillet to heat and stir in the flour - Bring to a boil (continuously stirring) and allow to boil for 1 minute until thickened (should be the consistency of gravy)
- Halve and slice your potatoes apx ¼ inch thick (careful - they should still be hot!) and return to the bowl - Add the crumbled/chopped bacon to the potatoes - Pour the skillet contents over everything and gently fold until everything is well coated (you want to 'fold' everything together as not to break up the potatoes)
- Taste and adjust seasoning with salt and pepper
- Serve immediately or cover and allow to sit at room temp for 30 minutes and serve
