German Potato Salad
- Total:
- 35 min
- Prep:
- 25 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
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.
Recipe courtesy Jose Garces for Food Network Magazine
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