Fried German Potato Salad

By learen

This is courtesy of Guy Fieri.

Ingredients

• 6 Yukon gold potatoes, cut into large
• diced pieces
• 8 ounces thick sliced bacon, cut into
• pieces
• canola oil
• salt and freshly ground pepper
• 1/2 red onion, diced
• 2 T capers, drained
• 3 T red wine vinegar
• 1 T dijon mustard
• 3 T extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Put diced potatoes in a pot and fill with cold water. Put on medium heat and add salt. Cook potatoes to soft and drain, set out on a towel to dry.

Add bacon to a large saute pan and cook over low medium heat. When bacon is cooked remove with slotted spoon and drain fat reserving some if you want to add it later. Wipe out the pan with paper towels and crank up the heat, add a decent amount of a neutral oil, like canola and heat until you get some smoke.

Once the oil is hot, add the potatoes and shake the pan to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.

After a few min shake the pan and get the other sides going. When they are almost completely cooked, add the onion and let cook together. Once onions are caramelized, add capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add olive oil, mustard, and bacon. And reserved fat if desired. Serve warm.