CRUNCHY GERMAN POTATO SALAD

Crunchy German Potato Salad image

Provided by Carolyn Haas

Time 30m

Number Of Ingredients 15

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2 lb potatoes, peeled
1 1/4 c hot chicken or beef bouillon
1/3 c grapeseed oil - or other neutral oil
3 Tbsp german vinegar - or white distilled vinegar
1 tsp grainy mustard
1/2 tsp sugar
1/2 tsp salt, or to taste
1/4 tsp pepper, to taste
1/2 small cucumber, optional
1-2 large dill or german pickle
1 medium onion, minced
2 green onions, chopped
2-3 Tbsp real bacon bits or crumbled bacon
1-2 Tbsp chopped chives or green part of green onions
6 cherry tomatoes, halved, optional

Steps:

1. Cut the potatoes into cubes; boil in salted water until easily pierced by fork.
2. Drain and pour the hot bouillon over them then allow to cool - liquid should be absorbed. If not, pour off the excess before you add the other ingredients.
3. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper.
4. Scoop out seeds from cucumber. Cut the into small dice. (Or skip them - your choice) Mince pickles. (In a pinch, use about 2 tablespoons of dill relish)
5. Mix the bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
6. Gently mix in the tomatoes, if using. Can chill in the fridge for an hour or two, or serve room temperature. Adjust seasonings and serve.