German Potato Salad

By Thedorf

Ingredients

• 3 lbs whole tiny new potatoes or fingerling potatoes
• 1/2 cup mayonnaise
• 1/2 cup white wine vinegar
• 1/2 cup canola oil
• 1/4 cup pickle juice (not sweet)
• 1 tbsp Maggi
• 1 onion finely chopped
• 10 pickles finely chopped
• 4 slices bacon, crisp-cooked, drained & crumbled
• 2 hard cooked eggs, peeled, brined in beet juice and sliced.

Preparation

Step 1

In a large pot cook potatoes in boiling water 15 min or until fork tender. Drain & let potatoes stand 15 min or until cool enough to handle.

Peel & slice potatoes into thin rounds; place in large bowl.

In a small bowl whisk mayonnaise, vinegar, oil, pickle juice & Maggi. Pour over hot potatoes along with onion & pickles. Gently stir to coat. Cover & refrigerate until completely cool or up to 3 days. Season with kosher salt & pepper. Serve topped with bacon, eggs and chives (opt).