Recipe: German Potato Salad (Kartoffelsalat)

GERMAN POTATO SALAD (KARTOFFELSALAT)

2 pounds firm, waxy potatoes
1 to 2 small onions, diced, to taste
1 cup warm meat stock or beef broth
Salt and freshly ground black pepper, to taste
4 to 6 tablespoons white wine vinegar, to taste
5 ounces bacon (about 5 slices), chopped
1 bunch fresh chives

Wash the potatoes, place them in a pot and cover with cold water by about 2 inches. Bring the water to a boil, turn down the heat and simmer until just tender, for about 20 minutes. Drain the potatoes, let cool slightly, then peel them. Slice the potatoes thinly and put them in a bowl. Add the onions.

Whisk the warm meat stock with the salt, pepper and vinegar. Pour the mixture over the potatoes and onions and mix gently but well. Set aside to infuse for about 15 minutes.

Chop the bacon finely and fry it in a skillet over medium heat until crisp. Drain off most of the fat. Pour the bacon over the salad immediately and mix everything together well. Transfer to a serving dish.

Chop the chives finely and serve the salad warm, garnished with the chives.

Makes 4 servings
Source: Grandforks Herald, June 6, 2007