German Potato Salad a la Brigitte

To serve 6 people:

8 medium golden potatoes
1 medium or ½ large white, yellow, or sweet onion
2 good-sized whole pickles, not the dill kind
4 strips of bacon
¼ cup peanut oil (or some other lighter oil)
¼ cup apple cider vinegar
Sugar, salt, pepper to taste
½ cup of warm broth (beef or chicken)

To serve 6 people, boil 8 medium-sized golden potatoes in their skin until soft to touch, but skins are intact.

Discard water, peel while hot using a fork to hold the potato and a paring knife to remove the skins (it will come off like sun-burned skin).

While potatoes are cooking, dice half an onion and cut 4 strips of bacon into ¼ inch pieces.

Also dice (small) 2 pickles (barrel pickles from Gundelsheim are the best; if not available, use bread and butter pickles—but you may just do your favorite, of course) and set aside.

Put bacon in a hot skillet and render as much fat as possible without burning and get them to a medium crispness. Drain on a paper towel.

Use some of the bacon fat (or for lighter fares peanut oil) to sauté the onions to a slightly brown.

Slice potatoes ¼ inch thick into a bowl.

Add salt and pepper to taste, gently toss.

Mix the ¼ cup of peanut oil, ¼ cup of apple cider vinegar mixed with a pinch of sugar or agave sweetener and pour over potatoes

Gently toss to blend well.

Add onions, bacon, and pickles, toss gently again.

Heat ½ cup of beef or chicken broth. Just before serving pour over salad. Serve warm.

 

 

 

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