German-Style Potato Salad with Bacon and Balsamic Vinegar
serves 6
NOTE: Smaller new potatoes are more attractive in this recipe.
The slices are smaller and tend not to break up as much as those
from bigger potatoes. Cider vinegar is more traditional, but we
like the sweeter, fuller flavor of the balsamic
vinegar.
1 recipe Boiled Potatoes for Salad, cut into slices 1/4-inch thick
1/4 cup balsamic or cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 slices bacon (about 4 ounces), cut crosswise into 1/4-inch strips
1 medium onion, diced
2 tablespoons vegetable oil, if needed
1/2 cup beef broth
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Layer warm potato slices in medium bowl, sprinkling with 2 tablespoons vinegar and salt and pepper as you go. Let stand at room temperature while preparing dressing.
2. Fry bacon in medium skillet over medium heat until brown and crisp, 7 to 10 minutes. Transfer bacon with slotted spoon to bowl of potatoes. Add onion to bacon drippings and sauté until softened, 4 to 5 minutes. If necessary, add oil to yield 2 tablespoons unabsorbed fat.
3. Add beef broth and bring to boil. Stir in remaining 2 tablespoons vinegar. Remove from heat and pour mixture over potatoes. Add parsley and toss gently to coat. Serve warm or tepid. (Salad may be covered and set aside at room temperature for several hours.)