This is like a German potato salad served warm, and it’s definitely one of the tastiest I’ve had, so don’t wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!
Ingredients: [‘potatoes’, ‘chicken broth’, ‘bacon’, ‘onion’, ‘sugar’, ‘lemon juice’, ‘dijon mustard’, ‘flat leaf parsley’]
Quantity of Ingredients: [“4 cups potatoes, peeled and sliced 1/4 inch thick “,”2 cups chicken broth”,”1 cup bacon, chopped “,”1/2 cup onion, minced “,”1 teaspoon sugar”,”2 tablespoons lemon juice”,”1 tablespoon Dijon mustard”,”1/2 cup flat leaf parsley, chopped “]
Number of Servings: 4
Steps: [‘Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.’, ‘While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.’, ‘Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.’]