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Side: German-Style Potato Salad

Source of Recipe


From "Southern Living Bourbon & Bacon"



List of Ingredients



• 2 pounds baby Yukon gold potatoes
  
• 1 teaspoon salt
  
• 7 hickory-smoked bacon slices
  
• 2 cloves garlic, minced
  
• ¼ cup apple cider vinegar
  
• ¼ cup hot water
  
• 3 tablespoons brown sugar
  
• 1 tablespoon Dijon mustard
  
• 2 teaspoons chopped fresh rosemary
  
• ½ teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• ½ cup sliced green onions
  






Instructions



1. Place baby potatoes and 1 teaspoon salt in a Dutch oven with water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Drain and cool completely.
   
   
2. Meanwhile, cook bacon in batches in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving ¼ cup drippings in skillet. Crumble bacon.
   
   
3. Cook garlic in hot drippings 1 minute or until golden. Whisk in vinegar and next four ingredients; cook, whisking constantly, over medium heat 1 to 2 minutes or until sugar dissolves. Stir in salt and pepper. Remove from heat.
   
   Combine potato, green onions, and bacon in a large bowl.
   Pour vinaigrette over potato mixture; toss gently to coat. Serve immediately.
   
   Makes 6 servings
   
   






Final Comments


• Quarter any larger-size potatoes to ensure even cooking.