Delicious Broccoli Cheese Casserole Recipe
The warm German potato salad is a comfort meal native to the Old World!
– 3 lbs thin skinned waxy potatoes* – 1/2 lb bacon – 1/3 cup apple cider vinegar – 1 Tbsp brown sugar – 2 tsp coarse salt – 1 tsp celery seed – 1 tsp Dijon mustard – 1 cup finely chopped celery – 1 cup minced red onion – 1 Tbsp finely chopped parsley – 1 Tbsp snipped chive – fresh cracked black pepper
Half the potatoes lengthwise after peeling. Cover with cold water and a tablespoon salt. Cook till tender but not falling apart.
Use a sharp knife to check. Crisp the bacon while the potatoes simmer. Keep grease. Set aside finely chopped or crumbled bacon after draining on paper towels.
In a small saucepan, combine 1/4 cup saved bacon grease, vinegar, sugar, salt, celery seed, and Dijon mustard. Whisk together and warm on low.
Taste the dressing to adjust ingredients. The vinegar taste will fade when mixed with warm potatoes.
While hot, drain and thickly slice potatoes. Combine with celery, onion, and crumbled bacon in a large bowl.
Gently mix with hot bacon vinaigrette. Sprinkle fresh herbs and cracked black pepper over top. Serve now.