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Sticking with the Oktoberfest theme tonight. Good warm potato salad when cold just doesn't cut it.


  • 4 cups potato, peeled, and, sliced, 1/4 inch thick
  • 2 cups chicken broth or water
  • 1 cup bacon, chopped Good quality bacon from butcher's not packaged.
  • 1/2 cup onion, sliced
  • 1 tsp sugar
  • 1-1/2 tbsp vinegar (could use lemon juice)
  • 1 tbsp Dijon mustard
  • 1/4 cup chopped Italian flat-leaf parsley


  • Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the liquid, reserving some for later if required.
  • While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
  • Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth(water) to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.

Categories: European 
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