Warm German Potato Salad

Yield:  25, 4-ounce portions

  • 7 pounds waxy potatoes
  • 8 ounces diced bacon
  • 1 cup chicken stock, hot (may require more, if needed)
  • 6 ounces white wine vinegar
  • 4 ounces fine chop shallots
  • ¼ teaspoon fine chop garlic
  • ¼ cup fine chop fresh parsley
  • To taste kosher salt and cracked black pepper

1.  Scrub potatoes, and then boil until tender.  Do not overcook.

2.  Drain potatoes and leave in colander to cool.

3.  Peel potatoes while still warm.  Cut into ¼-inch-thick slices or in a ½-inch dice.

4.  Meanwhile, cook bacon to crispy, rendering fat.

5.  Combine dressing ingredients:  bacon, rendered fat, chicken stock, vinegar, shallots, and garlic.  Pour warm ingredients over potatoes.

6.  Place potato salad in a large pan, cover, and place in the oven at 300°F over about 30 minutes.  Serve hot.

Published in: on September 15, 2010 at 9:30 pm  Leave a Comment  
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