I came across this recipe while looking for something to make with the new potatoes from our CSA box. Cooks Illustrated was the first place I turned since they always have reliable and delicious recipes, not to mention a great amount of knowledge on ingredients. I read through a "Primer on Potatoes" to see what I could learn about new potatoes. They recommended using new potatoes as you would any waxy potatoes, and so I decided on potato salad. I didn't want to make a traditional mayonnaise potato salad since that style has never appealed to me, and Zach doesn't like mayo all that much. We both love balsamic vinegar though, so we quickly decided on this recipe; plus, it had bacon. Finding bacon as an ingredient pretty much seals the deal for me. This was quite tasty. It had a nice bite from the vinegar, and it paired very well with the new potatoes. A nice change if you are bored of the same old potato salad.
German-Style Potato Salad with Bacon and Balsamic Vinegar
from Cooks Illustrated, July/August 1994
2 pounds new potatoes, rinsed and scrubbed
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices bacon, cut into 1/4 inch strips
1 medium onion, cut into medium dice
1/2 cup beef broth
1/4 cup fresh parsley, minced
- Place potatoes in a 4 to 6 quart pot; cover with water. Bring to a boil, cover and simmer, until tender (15-20 minutes for new potatoes). Drain, cool potatoes slightly and cut into 1/4 inch slices.
- Layer warm potato slices in a medium bowl; sprinkle with 2 tablespoons vinegar and the salt and pepper as you go. Let stand at room temperature while preparing dressing.
- Fry bacon in a medium skillet over medium heat until bacon is brown and crisp, 7-10 minutes. Transfer bacon pieces to bowl of potatoes.
- Add onion to bacon drippings and saute until softened, 4-5 minutes. Add beef broth and bring to a boil, add remaining 2 tablespoons vinegar.
- Remove from heat and pour mixture over potatoes. Add parsley and toss gently to coat. Serve warm.