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German Potato Salad

German Potato Salad
  • Category

    Side Dish

  • Cusine

    American

Ingredients

1 1/2 pounds small red potatoes

3 slices thick cut bacon, diced

2 medium red onions, diced

2 tablespoons white wine vinegar

1/3 cup low sodium vegetable or chicken broth

1 tablespoon prepared yellow mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup chopped fresh herbs

Directions

Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket. Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done. Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.

In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through. Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat. Slice the potatoes 1/4-inch thick.

Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon. Serve the salad warm or chilled. This salad can be made up to a day ahead.