German Potato Salad

Name: German Potato Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 1 ⁄ 4 lb. waxy potatoes, such as red new potatoes; Kosher salt, to taste; 3 strips bacon, chopped; 1 ⁄ 2 yellow onion, chopped; 1 tbsp. all-purpose flour; 3 ⁄ 4 cup chicken broth; 1 ⁄ 3 cup white wine; 2 tbsp. dijon mustard; 1 1 ⁄ 2 tsp. sugar; 2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish; Ground black pepper, to taste

Serves
serves 4-6

TODD COLEMAN

A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009).

Ingredients

2 ¹⁄₄ lb. waxy potatoes, such as red new potatoes
Kosher salt, to taste
3 strips bacon, chopped
¹⁄₂ yellow onion, chopped
1 tbsp. all-purpose flour
³⁄₄ cup chicken broth
¹⁄₃ cup white wine
2 tbsp. dijon mustard
1 ¹⁄₂ tsp. sugar
2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish
Ground black pepper, to taste

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Instructions

Step 1

Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

Step 2

Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

Step 3

Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.
Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.
Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.