GERMAN-STYLE POTATO SALAD

German-Style Potato Salad image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 side dish servings

Number Of Ingredients 11

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Ingredients

4 large waxy-style potatoes (about 2 1/4 pounds)
2 tablespoons, plus 2 teaspoons kosher salt
3 strips bacon (about 2 ounces), minced
1/2 medium Spanish onion, chopped
1 tablespoon all-purpose flour
3/4 cup chicken broth, homemade or low-sodium canned
1/3 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 1/2 teaspoons sugar
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley leaves

Steps:

In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.

Nutrition Facts : Calories 389 calorie, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 242 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 7 grams, Sugar 6 grams