Recipe: Warm German Potato Salad

recipelink.com Chat Room Recipe Swap - 2001-02-27
From: Nancy,.SanFran

WARM GERMAN POTATO SALAD
We substitute chicken broth for most of the oil and use plenty of mustard and
shallots in the hot dressing, so you'll need only one slice of bacon to flavor
the dressing.

Prep time: 15 minutes
Cooking time: 18 to 20 minutes
Degree of difficulty: easy
Low-fat
Microwave used

DRESSING
1 slice bacon
1 tablespoon olive oil
3 tablespoons minced shallot
1/3 cup chicken broth
2 tablespoons white-wine vinegar
2 tablespoons coarse grain mustard
1/2 teaspoon salt
1/4 teaspoon sugar
Pinch ground red pepper
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2 pounds red potatoes, scrubbed and cut into 1-inch chunks
1 tablespoon salt

1. Make dressing: Cook bacon in skillet until crisp. With slotted spoon,
transfer to a paper towel. Cool; crumble and set aside.

2. Add oil and shallots to skillet; cook 1 1/2 to 2 minutes, until lightly
browned. Transfer shallots to microwave-proof cup, scraping with rubber spatula.
With fork, whisk in chicken broth, vinegar, mustard, salt, sugar and ground red
pepper. (Can be made ahead. Cover and let dressing stand at room temperature up
to 4 hours.)

3. Bring potatoes, salt and enough cold water to cover to a boil. Reduce heat to
medium-high and cook potatoes 18 to 20 minutes, until just fork-tender. Drain in
colander; let stand 5 minutes. Transfer potatoes to serving bowl. Microwave
dressing on High 1 minute, until heated through; pour over potatoes and toss
gently with spatula. Sprinkle bacon over top. Makes 6 servings.