German Potato Salad With Dill

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

German potato salad distinguishes itself from other tuber salads because it is served warm, rather than cold. Both the potatoes and the delicious bacon dressing are still hot when tossed together. This version, which has a lively accent of chopped fresh dill, would make a fine accompaniment to grilled pork chops or bratwursts.

Ingredients

• 2   pounds (about 12) small red-skin potatoes
• 4   ounces (6 to 8 slices) bacon, cut into ½-inch dice
• ½  cup finely chopped red onion
• ½  cup white wine vinegar
• 2   teaspoons whole-grain Dijon mustard
• 2   teaspoons sugar
• Kosher salt
• Freshly ground black pepper
• ¼  cup chopped fresh dill, plus 2 or 3 sprigs for garnish

Directions

1. Bring a large pot of water to a boil over high heat and add potatoes.
2. Bring to a boil again and cook potatoes until just tender when pierced with a knife, 12 to 15 minutes. (Don’t overcook or potatoes will be mushy.)
3. Drain potatoes in a colander and cool just long enough so that you can handle them comfortably.
4. Peel potatoes, if desired, or leave skins on.
5. Slice into ¼-inch-thick slices.
6. Place in a bowl, and cover with a clean kitchen towel to keep warm.
7. In a large, heavy skillet, sauté the bacon pieces until brown and crisp, 2 to 3 minutes.
8. Remove with a slotted spoon and drain on paper towels.
9. Pour off and discard all but about 3 tablespoons of the drippings in the pan.
10. Place pan over medium-low heat until hot.
11. Add onion and sauté, stirring, until soft, about 2 minutes.
12. Whisk in vinegar, ½ cup water, mustard, sugar, 2 teaspoons salt, and ¼ teaspoon pepper.
13. Simmer 1 minute or more, until mixture has reduced by about ⅓.
14. Add potatoes to skillet.
15. Toss gently, coating potatoes with dressing.
16. Let potatoes sit for 2 to 3 minutes to absorb dressing.
17. Sprinkle with bacon pieces and chopped dill, and toss gently.
18. Season with more salt and pepper if needed.
19. Arrange potato salad in an attractive shallow serving bowl and garnish the center with a bouquet of dill sprigs.
20. Serve warm.

YIELD: SERVES 6