Ingredients
- 4 large waxy-style potatoes (about 2 1/4 pounds)
- 2 tablespoons, plus 2 teaspoons kosher salt
- 3 strips bacon (about 2 ounces), minced
- 1/2 medium Spanish onion, chopped
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth, homemade or low-sodium canned
- 1/3 cup white wine vinegar
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 1/2 teaspoons sugar
- Freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley leaves
Directions
In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Cook's Note: This potato salad is at its best served immediately or shortly afterwards at room temperature.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Per Serving: Calories: 389; Total Fat: 18 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 50 grams; Sugar: 6 grams Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 242 milligrams
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By bpsmith
Cape Cod
on October 14, 2012
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Made this recipe for an Octoberfest party and it was a hit! It sat at room temp for about an hour before being served so the dressing was pretty soaked up but it was very tasty and everyone loved it! Will definitely make again and serve with smoked sausage.
By craftbrewfreak
Grand Cayman
on August 03, 2012
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This recipe closely mimics what my training in Germany taught me. With this style of potato salad, simplicity is the key so all elements are supportive of the whole presentation.
For anyone who does not understand the flavors expected of this style of potato salad such as the comment of "too much vinegar", do a bit of research and you will find that if you object on that basis, you chose the wrong type of potato salad or your expectations were skewed by N. American style potato salad. There is not supposed to be any similariy other than the potatoes. This recipe actually uses somewhat less vinegar than classical examples which I actually have grown to prefer. Please try not to rate recipes based upon the misperception of what is essentially a rule for a given cuisine out of ignorance. It is not helpful to anyone and may lead people to pass up a wonderful experience that may broaden their culinary horizons.
By jenndehaan
Fort Rucker, AL
on March 06, 2011
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Super easy and super delicious! Wouldn't change a thing except I cut the potatoes into quarters for a faster cooking time and peeled them first so I wouldn't have to later. The whole family went nuts over this!
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