6 pounds of red potatoes, boiled & cooled                                  

1/2 pound of bacon sliced Julien

3/4 medium red onion peeled, sliced and chopped, diced fine

1 cup chicken stock

1/2 cup of apple cider vinegar

3/4 teaspoon of salt

1/2 tablespoon of white pepper

1/2 cup of sugar

1 cup of olive oil

1/2 cup chopped parsley

1/8 cup of German mustard

1/2 tablespoon garlic minced

PREPERATION OF DRESSING:

Cut the bacon slives Julien and cook the bacon in a sauce pan until crisp.

Set aside and strain off the grease, and let the bacon cool down.

In a stainless or glass bowl mix chicken stock, vinegar, sugar, olive oil, and the rest of the ingredients with the potatoes.

PREPERATION OF POTATOES:

Peel the potatoes while still warm and slice them cross wise (1/8 of an inch)

MIX WITH DRESSING AND CHECK FOR SEASONINGL:

Place the potatoes in a stainless or glass bowl, and mix with dressing

Let the potato salad marinate with the dressing for one hour or more before serving.

Adjust if necessary the seasoning.

SERVE HOT OR COLD.

When serving cold garnish with radishes & cherry tomatoes

Yield: "1 Cup"

Yield: 3 quarts

Cuisine: German

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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