A warm and tangy potato salad that will have you remembering your German roots. Enjoy with schnitzel, sausages or your favourite burger.
Total Time40minutes
Servings3
Ingredients
One pound of smallyellow, firm-fleshed Potatoes (new potatoes or small Yukon Golds)
One small Onionfinely chopped
3 - 4slicesof thick cut Baconspeck is even better, if you can find it
Half a cup of hot Vegetable Broth
1/8of a cup of Sunflower Oilcanola works too
1/8of a cup of White Wine Vinegar
Small amount of chopped Flat Leaf Parsley
Ground Salt and Pepper to taste
Instructions
Boil potatoes until fork tender but not mushy. Set aside to cool. Cook bacon until almost crispy, cut into small pieces and set aside until later.
Once potatoes are cool enough to handle, peel and cut into small slices into medium bowl. Top with chopped parsley and finely chopped onion. Add oil, vinegar, salt, pepper and hot broth to bowl. Top with bacon. Toss gently with salad tongs to mix thoroughly.
Serve immediately while fresh and while still warm.
Recipe Notes
Even though it's served hot, it's equally as good cold. Makes great leftovers.