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Pioneer Woman German Potato Salad




Source of Recipe


Internet


Recipe Introduction


Tasty


Recipe Link: http://https://thepioneerwoman.com/food-and-friends/german-potato-salad/

List of Ingredients




4 teaspoons Kosher Salt, Divided
3-1/2 pounds Medium-sized Red Potatoes, Unpeeled, Cut Into 1 To 1 1/4 Inch Pieces
1 pound Smoky Thick-cut Bacon (i substituted real bacon bits and frozen bacon grease)
1 Large Yellow Onion, Diced
1 cup Reduced-sodium Chicken Stock (i used regular chicken bouillion and water)
3/4 cups White Vinegar (or Apple Cider Vinegar, Which Is Good Too!) (i used apple cider vinegar)
2 Tablespoons Coarse Whole-grain Mustard, Or More To Taste
2 Tablespoons Sugar
Freshly Ground Black Pepper
3 Tablespoons Chopped Fresh Chives
3 Tablespoons Chopped Fresh Parsley

Recipe



Add 1 tablespoon (3 teaspoons) kosher salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don't let the potatoes get mushy. Drain and set aside.

In a large skillet with tall sides, fry bacon over medium heat until chewy-crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly chop bacon into 1/2 to 1 inch pieces.

Leave skillet with bacon grease on the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 to 5 minutes, or until onion is nicely softened. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in chicken stock, vinegar, mustard, and sugar. Turn heat up just a bit to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing has reduced to about 2 cups. The dressing should be bubbling lightly during this step.

Add cooked potatoes to skillet and fold to coat with the dressing, followed by the bacon. Turn heat back down to medium. Sprinkle with remaining 1 teaspoon of kosher salt (use less or more, to taste), folding one more time. Sprinkle with freshly ground black pepper, and fresh chives and parsley. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.