Kartoffelsalat (warm German Potato Salad)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 lbs baby red potatoes, washed well, left unpeeled (about 2 inches in diameter)
• 10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
• 1 large onion, chopped (about 1 1/2 c)
• 1 teaspoon sugar
• 3 tablespoons cider vinegar
• 3/4 cup beef broth
• 1 teaspoon caraway seed
• 2 tablespoons chopped fresh parsley leaves

Recipe

• 1 in a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• 2 while potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• 3 drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
• 4 pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
• 5 add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• 6 serve potato salad warm or at room temperature, garnished with parsley.