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

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German Potato Salad

For the Mayonnaise:

For the Salad:

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