Salade de pommes de terre allemande

Ingrédients

• 2 lbs red potatoes (or Yukon gold potatoes (each about the same size for even cooking))
• 6 slices bacon, (chopped)
• 2 cups chopped red onion
• 2 tsp minced garlic
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 Tbsp dijon mustard
• 2 tsp granulated sugar
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 2 Tbsp olive oil

Préparation

1. 1

   Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.

2. 2

   Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.

3. 3

   While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.

4. 4

   Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.

5. 5

   Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.

6. 6

   Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.

7. 7

   Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.