Name: German Potato Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 3 pounds Yukon gold potatoes, skin on, chopped into 1/2- to 3/4-inch pieces; Kosher salt; 8 ounces thick-cut bacon, or more if you're really feeling bacony; 2 large shallots, finely chopped; 1 cup low-sodium chicken stock; 1/2 cup white vinegar (or apple cider vinegar); 2 tablespoons pickle brine; 2 tablespoons grainy mustard; 1 1/2 tablespoons sugar; 8 scallions, finely chopped; 1/2 bunch fresh parsley, finely chopped; Freshly ground black pepper

Directions

Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.

German Potato Salad

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