German Potato Salad
Ingredients
-
2
pounds
russet potatoes, peeled and cut into ½ inch pieces
-
4
slices
bacon, diced (about ½ cup uncooked)
-
¼
cup
vegetable oil
-
1/2
cup
all-purpose flour
-
2 ½
cups
chicken broth
-
¼
cup
white wine vinegar
-
1
cup
onion, diced (about 4 ounces)
-
¼
cup
granulated sugar
-
2
tablespoons
whole grain mustard
-
to taste
salt and freshly ground black pepper
-
for garnish
scallions, finely sliced (optional)
Instructions
- Boil the potatoes in salted water until tender, about 10 to 15 minutes, then drain.
- Cook the bacon in a skillet until crispy, then remove and drain on paper towels.
- Make a roux by heating vegetable oil with bacon fat and whisking in flour until a paste forms.
- In another saucepan, combine chicken broth, vinegar, onions, salt, pepper, sugar, and mustard, and boil until onions are tender.
- Add the roux to the broth mixture until the sauce thickens.
- In a large bowl, combine warm potatoes with the broth mixture, allowing them to absorb it.
- Toss in the bacon and garnish with scallions before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
12g
Total carbohydrates
47g
Total protein
7g
Sodium
516mg
Cholesterol
5mg
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