Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 10 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

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. 

Cook's Note

. 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.

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