German Potato Salad
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
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.
