GERMAN POTATO SALAD
6 servings
Boil until just soft enough to pierce with a fork:
- 2 pounds red or gold potatoes
Drain, peel, and slice or cut into cubes. Cook in a skillet over medium heat until crisp:
- 4 slices bacon
Transfer to paper towels to drain and set aside. Pour off all but 2 tablespoons of fat from the skillet. Return the skillet to medium-high heat and add:
- ½ medium onion, chopped
- 1 celery rib, chopped
Cook until golden, about 7 minutes. Add and bring to a boil:
- ½ cup cider vinegar
- ¼ cup water or chicken broth
- ¼ cup chopped dill pickles
- ½ teaspoon sugar
- ½ teaspoon salt
- (¼ to ½ teaspoon dry mustard)
- ⅛ teaspoon sweet paprika
Remove from the heat, crumble in the reserved bacon, and add the potatoes, stirring to coat. Serve warm, garnished with:
- Chopped parsley or chives