Classic German Potato Salad Kitchn Cover by 1 inch with cool water, then bring to a boil over high heat. reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. meanwhile, cook the bacon. place the bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes. Place the potatoes and 2 teaspoons of the kosher salt in a large pot. add enough cold water to cover the potatoes by about 1 inch. bring to a boil over high heat. reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork tender, 8 to 10 minutes.
Classic German Potato Salad Kitchn Reserve 3 4 tbsp of bacon grease in the pan. red onions – into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3 4 minutes. add the minced garlic and sauté for another 30 seconds. prepare the dressing – add the vinegar, 1 4 cup of chicken stock, mustard, and sugar to taste. Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes. meanwhile, make the dressing. cook the bacon in a skillet over medium heat until crispy. take out the bacon and set it aside, leave the rendered fat in the pan. Slice into 1 4 inch thick rounds and transfer to a large bowl. 4. place the vinegar, sugar, mustard, pepper, remaining 1 2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. 5. add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes; toss, and set aside for 10 minutes. Peel the potatoes and slice them into 1 4 inch slices. put the sliced potatoes in a large mixing bowl and set aside. add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. as soon as it boils, remove from heat and pour the mixture over the potatoes.
Comments are closed.