German Potato Salad
Recipe courtesy Anne Burrell
Yield: 4 servings
2 pounds white new potatoes, cut in half
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes: This was the first time I made this recipe. I used Dutch yellow baby potatoes, about 1.5 pounds. They were adorable, but kept rolling off the damn counter. I did make a few changes to the process though. I removed the bacon after making it crispy and reduced the fat to a couple of tablespoons to cook the onion. I added the bacon back in when I added the chives. The chives were garlic chives from the garden. I also added a tablespoon of vinegar at the end. The vinegar taste had kind of mellowed with cooking, so this brightened it up considerably.