Servings: 4
Time: 30 minutes
Having lived in Germany for a while I encountered many variations of this traditional dish.This one is the favorite of mine and always a “hit” to bring and share at parties and BBQs. Some details to watch: Use Golden Yukon potatoes, not baking potatoes, like Idaho or Russet and do not slice them too thin. Thick sliced potatoes absorb the dressing better. You do not want a “mashed potato salad”. Serve slightly warm or room temperature.
Ingredients:
- 1 1/2 to 2 lbs (700 to 900) Yukon potatoes, unpeeled, washed and scrubbed
- 5 strips of thick cut bacon
- 1 cup (70 g) of thinly cut scallions, white and green tops
- 1/2 – 3/4 cups (50 – 75 g) thinly sliced celery stalks and leaves
- 1/2 cup (120 ml) cider vinegar
- 1/2 to 1 cup (120 – 240 ml) strong chicken stock
- 1/2 tsp sugar or to taste
- 1/2 tsp dry mustard or to taste
- salt and pepper to taste
Preparation:
If some potatoes are larger than others, cut them to equal sizes to obtain the same cooking time. Add them to a pot of salted water to cover. Bring to a boil and cook potatoes uncovered for about 15-20 minutes or until easily pierced with a knife. Do not overcook. It is preferable to have the potatoes on a slightly under cooked side. The warm dressing will cook them further. Drain in a colander. Peel and slice the potatoes while still warm. Place them in a bowl.
While the potatoes are cooking, fry the bacon in skillet until crisp. Drain them on kitchen towels. Set aside. Add scallions and celery to the skillet and cook for 2-3 minutes, stirring once in a while. Remove them from the skillet and add them to the potatoes. Leave any residual bacon fat and bacon bits in the skillet. Mix cider vinegar, chicken stock, sugar, dry mustard, salt and pepper in a bowl.
Add cider vinegar mix to the bacon fat skillet. Bring to a quick boil while scrapping any bacon bits from the bottom of the skillet. Let dressing mix cool to a warm temperature. Do not pour “hot” dressing over the potatoes, scallions and celery Mix it very gently, you do not want to break the potatoes too much. They will absorb quite a lot of the dressing. If necessary, add more warm chicken stock and adjust the seasonings accordingly.
Slice the bacon into little strips and add it shortly before serving. This way, bacon will remain crispy.
