Food Network: Warm Potato Salad

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Warm Potato Salad
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
3 pounds redskinned potatoes, quartered
6 bacon slices, chopped
3 celery stalks, diced
2 jalapeno chilies, minced
6 green onions, chopped
1 teaspoon ground cumin
1 tablespoon brown sugar
1/4 cup cider vinegar
1/2 cup chicken or vegetable stock
Pinch of cayenne pepper
1/4 cup chopped fresh cilantro

Directions
Steam potatoes until just tender. Meanwhile, cook
bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper
towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add
celery to skillet and saute until softened. Add jalapeno, green onions, cumin and
sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat.
Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
Bullet Points
. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener
Schnitzel, sweetbreads, and other hearty meat dishes.
. German potato salad is different from American potato salad because it doesn't
use mayonnaise as a big part of the dressing.

. German potato salads are best served lukewarm, because the potatoes have a
chance to absorb the dressing.