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Kartoffelsalat II

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Description Edit

Serves 6

Kartofelnsalat

Kartoffelsalat II

Ingredients Edit

Directions Edit

  1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
  2. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
  3. Drain potatoes and let stand until cool enough to handle.
  4. Cut potatoes into eighths and in a bowl combine with bacon.
  5. Keep mixture warm, covered.
  6. Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
  7. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
  8. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
  9. Serve potato salad warm or at room temperature, garnished with parsley.

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