Recipe courtesy of Jose Garces
From:
Food Network Magazine
German Potato Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 47 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 97 mg
- Sodium
- 448 mg
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 47 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 97 mg
- Sodium
- 448 mg
Ingredients
For the Mayonnaise:
For the Salad:
Directions
- Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
- Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
- Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
- Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
