Warm German Potato Salad

By Hklbrries

This recipe is from Chef Robert Graf of Alphorn Bistro, at the Inn at Danbury, in Danbury, NH

Ingredients

• 1 to 1 1/2 pounds new potatoes
• 1/4 pound bacon
• 1 medium onion, coarsely chopped
• 1 stalk celery, chopped
• 1/2 tsp sugar
• 1 tsp salt
• 1/8 tsp pepper
• 1/2 cup beef stock
• 1/2 cup cider vinegar
• Fresh chopped parsley
• Hard boiled egg slices for garnish (optional)

Details

Servings 4

Preparation

Step 1

Scrub potatoes, cook in salted water until tender. Skin potatoes and cut into 1/4 inch slices while still warm. You should have about 4 cups. Set aside.

Fry bacon in skillet until almost crisp. Add onion and celery, saute until tender. Drain off all but one tbsp bacon fat. Add sugar, salt, and pepper to skillet. Stir until lightly browned. Add vinegar and beef stock, cook until slightly thickened.

Pour hot dressing over potatoes, stir gently to blend. Add chopped parsley, garnish with hard boiled egg slices. Serve warm.

Nutrition Information:
Per serving, based on 6 servings
152 calories
4 g fat (1 g saturated, 24 percent fat calories)
5 g protein
24 g carbohydrate
41 mg cholesterol
2 g dietary fiber
562 mg sodium