Wednesday, June 15, 2011

Warm German Potato Salad

Unless I am low-carbing, I am a potato fiend. Who am I kidding- even when I am low-carbing, I am dreaming of potatoes. This particular potato recipe is fast, easy, not healthy, and tasty. It has a great tang from the vinegar, a kick of salt from the bacon, and these combined with the starchiness of the potato make a really satisfying side dish.

German Potato Salad
4 russet potatoes or the equivalent if using small potatoes
4 slices of good bacon
1 tbsp AP flour
2 tbsp sugar
1/3 c water
1/4 c white wine vinegar
1/2 c chopped green onion

Boil the potatoes in salted water until tender- don't overcook or they will fall apart. Drain the potatoes and return them to  the pan. Put the lid on the pan and give the potatoes a good shake. What happens here is you end up with potatoes that have kind of a rough texture on the cut sides- this opens them up to absorb and hold on to the dressing. This is a great tip for any potato dish that starts with boiled potatoes.

While the potatoes are boiling, you can cook your bacon- pan-fry is best in this case, because you will need to reserve the fat

Remove the bacon from the pan and chop. Reserve the fat and over very low heat, add the flour, sugar, water, and vinegar. Whisk until thick.
Toss the  dressing with chopped bacon, potatoes, and chopped green onions. Serve warm.
It's also great with a tangy/sweet barbecue: this time,  I served it with pan-seared thick-cut pork chops glazed with a honey barbecue sauce:

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