After several requests, I posted this recipe in The Great Bratwurst Challenge thread (thread no longer online). My guests at that party proclaimed this to be the "Ultimate German Potato Salad."
Enjoy.
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German Potato Salad
Toss in Bowl, Then Broil:
24 red potatoes, skin on, sliced 1/2" thick
3 T. olive oil
1 T. kosher salt
2 t. black pepper
(Broil both sides until roasted & tender)
Toss Roasted Potatoes with:
2 T. cider vinegar
For The Hot Dressing -- Saute:
1/2 lb. bacon, diced
Saute in 1/4 cup Bacon Fat:
1 cup onions, diced
Add and Stir Continuously:
1 T. flour
Stir in and Cook 2 minutes or until desired thickness:
1/2 cup cider vinegar
1/4 cup beef broth
2 T. light brown sugar
Add to Dressing:
Cooked bacon
Toss with Roasted Potatoes:
1 recipe Hot Dressing
1/3 cup green onions (green part only), chopped
Salt and pepper to taste.
Preheat broiler on high. Place oven rack 4” from heat source.
Toss potato slices with olive oil, salt and pepper. Place the potatoes in a single layer on a baking sheet.
Broil potatoes for 10 minutes, then flip them with tongs and broil for another 5 minutes. They should be crisp outside and tender inside.
Transfer the potatoes to a large bowl. Stir in the cider vinegar. Cover the bowl with foil to keep the potatoes warm and set aside.
For the dressing:
Cook the chopped bacon; when it foams, it’s perfect. Drain the fat, reserving ¼ C of it. Set the bacon aside.
Return the bacon fat to the pan and sauté the chopped onions until caramelized. Stir in the flour to thicken it, about 2 mins. Whisk in the 1/2 C cider vinegar, the broth and brown sugar.
When the dressing is thick (like honey), return the bacon to the pan. Simmer and stir for 1-2 minutes. Pour the dressing over the potatoes in the bowl.
Add green onions, and salt and pepper to taste. Toss gently and serve at room temperature.
