WARM GERMAN POTATO SALAD

1 pound small red new potatoes, sliced into rounds 1/4-inch thick
FOR THE DRESSING:
1/2 cup chicken stock
1/2 medium red onion, thinly sliced
1/2 cup California raisins
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar
Kosher or sea salt and freshly ground black pepper
FOR THE SALAD:
1/2 cup crumbled, crisp-cooked bacon
1 tablespoon chopped Italian parsley
Kosher or sea salt and freshly ground black pepper

Bring potatoes to a boil in salted water to cover. Cook until potato slices are just tender. Drain and place in a mixing bowl.

TO PREPARE THE DRESSING:
Combine all dressing ingredients in a small saucepan. Over high heat, bring the dressing to a boil.

TO PREPARE THE SALAD:
Immediately, pour over cooked potatoes and gently fold in the bacon and parsley. Adjust the seasonings and serve hot.

TO SERVE:
Serve this classic with grilled pork tenderloin or German sausages. To reheat, cover with foil and bake in a low oven.

Servings: 4
Source: California Raisin Marketing Board
From: Chef Roy Harland