Potato salad is a staple at many summer picnics, and Pioneer Day barbecues.
Chef Jeff from Smith's joined us with a twist on the original - Warm German Potato Salad.
Ingredients
2 lbs. Yukon Gold potatoes, cut into 1 inch pieces
6 slices thick bacon, chopped
1 red onion, chopped
1 tbsp. garlic, minced
½ c. chicken broth
¼ c. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp. sugar
½ tsp. salt
¼ tsp. pepper
½ c. fresh parsley, chopped
¼ c. olive oil
Directions
1. Place the potatoes in a pot and cover with salted water. Bring to a boil and boil 20-25 minutes or until fork tender (this can also be done in a pressure cooker on high pressure for 8 minutes).
2. While the potatoes cook, cook the bacon in a saute pan. Cook the bacon over medium heat until crisp and drain on paper towels leaving the drippings in the pan. Add the onions and cook 3-5 minutes until the onions have softened. Add the garlic and cook another minute.
3. Add the chicken broth, vinegar, mustard, sugar, salt and pepper to the pan. Bring to a boil, lower the heat and simmer a few minutes.
4. When the potatoes are done, drain and place in a large bowl. Add the bacon and olive oil to the potatoes. Pour over the broth mixture and then the parsley. Toss to combine. Enjoy warm as a side to any summer dish.
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