- 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
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.
. 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.