Salade de pommes de terre allemande

Ingrédients

• 2 pounds waxy potatoes
• 6-8 slices bacon (finely diced)
• 1/2 cup finely chopped onion
• 3/4 cup beef stock
• 6 Tbsp white vinegar
• 1 tsp mustard (Dijon or mild German mustard)
• 2 Tbsp vegetable oil (sunflower or avocado oil work best)
• 1 tsp sugar
• 1/2 tsp salt (or more to taste)
• 1/4 tsp black pepper (freshly ground )
• 2 Tbsp chopped parsley (or chives)

Préparation

1. 1

   Boil potatoes: Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.

2. 2

   Make the dressing: Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).

3. 3

   Prep potatoes: Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)

4. 4

   Combine: Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.