Potato salad is a staple for summer barbeques. I usually make the mayonnaise based type, but my husband likes the warm, bacony German style – So this is what I put together…
What you need:
- 1 ½ pounds baby potatoes (I used a combination of red, blue and yellow)
- ½ pound of bacon, cut into chunks
- ¾ cup chopped red onion
- 1/3 cup cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh chives
How to Do it:
Cover the potatoes with water and bring to a boil. Reduce heat to medium and cook until they are fork tender. Drain and allow to cool.
In a medium sauce pan, cook the bacon on medium-low until the fat is rendered and the bacon is crispy. Pour off all but 2 Tablespoons (about) of the bacon fat.
Cut the cooled potatoes into quarters and put them into the pan. Add the remaining ingredients, except the chives, and cook on low, stirring constantly, for about 5 minutes.
Remove from heat and stir in chives. Serve warm.
Makes 4-6 servings
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