Warm German Potato Salad  
Recipe Courtesy of Gourmet Magazine
Food TV

2 pounds small red potatoes (about 2 inches in diameter), washed well
5 slices bacon, cut crosswise into 1/4-inch strips (about 1/4 pound)
1 medium onion, chopped 
1/2 teaspoon sugar
2 tablespoons cider vinegar
1/2 cup beef broth
1 1/2 tablespoons chopped fresh parsley leaves plus extra for garnish

In a large saucepan combine potatoes with salted water to cover by 1 inch 
and simmer until just tender, about 20 minutes. 

While potatoes are cooking, in a medium heavy skillet cook bacon over 
moderate heat, stirring, until browned and crisp and transfer with a 
slotted spoon to paper towels to drain. 

Drain potatoes and let stand until cool enough to handle. Cut potatoes 
into eighths and in a bowl combine with bacon. Keep mixture warm, covered. 

Pour off all but 2 tablespoons fat from skillet and saute onion over 
moderately high heat, stirring, until softened, about 3 minutes. Add 
sugar, 1 tablespoon vinegar, and broth and simmer 2 minutes. Add onion 
mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, 
tossing gently, and season with salt and pepper. 

Serve potato salad warm or at room temperature, garnished with parsley. 


Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy