Name: German Potato Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 large egg yolks; 2 tablespoons fresh lemon juice; Kosher salt; 3/4 cup vegetable oil; 2 1/2-ounce strips slab bacon; 1 pound red bliss potatoes; Kosher salt; 2 tablespoons capers, chopped; 2 tablespoons apple cider vinegar; 2 tablespoons minced fresh chives; Freshly ground pepper

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

German Potato Salad

For the Mayonnaise:

For the Salad:

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