RED POTATO SALAD, GERMAN STYLE
Recipe from Sober Celebrations
This mayo-less potato salad, often served warm, is the perfect side dish for your kielbasa and kraut sandwiches. Delicious bites of potato engulfed in a bacon, onion, and vinegar dressing will provide a hearty accompaniment along with the select relish tray you're offering. It can be prepared in less than an hour on the day of the party and is super-easy - no potato-peeling involved! Thin-skinned red potatoes are the classic spuds to use. You can buy bags of baby reds or what are often called salad potatoes, or simply weigh out about four pounds of medium-size red potatoes from the supermarket bin. For easy bacon slicing, partially freeze the package, unwrap, then cut with a sharp chef's knife.
Be sure to dress the potatoes while they're still warm so they can marinate in the vinegar mixture for peak flavor. Use a sweet onion like Vidalia, when available, or a red or Bermuda onion in its place. Heat the salad briefly, if you like, with a quick zap in the microwave before serving, or simply bring out the platter at room temperature. Refrigerate any leftovers (very unlikely!) you may have.
• 4 pounds small- to medium-size red potatoes
• 1/2 pound bacon, cut into thin strips
• 1 large Vidalia onion, chopped
• 2 teaspoons granulated sugar
• 2/3 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon celery seed
• Salt and pepper to taste
• 2 tablespoons roughly chopped, fresh parsley leaves
1. Place the potatoes in a large saucepan, add cold water to cover and a large pinch of salt, and bring to a boil over high heat. Reduce to medium low and simmer until the potatoes are fork-tender, 15 to 20 minutes. Strain through a large colander and set aside.
2. In a large, heavy skillet, fry the bacon pieces until browned and crisp. Remove with a slotted spoon and drain on paper towels.
3. When the potatoes are cool enough to handle but are still quite warm, cut them into 1/2-inch-thick slices (if some of the skins come off, simply discard) and put in a large mixing bowl. Sprinkle with salt and freshly ground pepper, toss lightly, and set aside.
4. Pour off all but 2 tablespoons of the bacon grease and over medium-high heat, saute the onions until they're soft and just beginning to brown, about 4 minutes. Stir in the sugar, vinegar, water, and celery seed, and bring to a boil. Cook for 1 minute, then pour the entire mixture over the potatoes, add in the crisped bacon, and toss gently Taste for seasoning and additional vinegar. Serve warm or at room temperature, sprinkled with the chopped parsley.