Salade de pommes de terre allemande

Ingrédients

• 2 pounds red potatoes (scrubbed and washed)
• 1 teaspoon kosher salt (for boiling the potatoes)
• 10 ounces bacon (cut into 1-inch pieces)
• 5 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt (plus more, to taste)
• Freshly ground black pepper (to taste)
• 4 garlic cloves (minced)
• 1/3 cup fresh parsley (chopped)

Préparation

1. 1

   Boil potatoes: Cut the potatoes into equally-sized pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil. Add the salt and reduce heat.

2. 2

   Simmer potatoes: Simmer the potatoes for 15 to 20 minutes, or until tender. Drain them.

3. 3

   Dry potatoes: Leave the potatoes in the pot, and return to the burner, but don't turn the heat on. Allow the potatoes to air dry for a couple of minutes.

4. 4

   Cook bacon: Set another large pot over medium heat. Cook the bacon, stirring occasionally, until crispy. Remove bacon from pan and set aside.

5. 5

   Whisk dressing: To the same pot with the bacon grease, slowly add vinegar, sugar, Dijon mustard, salt, and pepper.

6. 6

   Simmer dressing: Bring the mixture to a simmer and stir for 2 minutes. Stir the minced garlic into the mixture and cook until lightly golden.

7. 7

   Combine salad: Remove the pot from the heat and toss in the sliced potatoes, gently mixing to combine. Carefully fold in the cooked bacon pieces and chopped parsley.

8. 8

   Serve: Transfer the potato salad to a serving dish and serve hot or warm.