German Potato Salad
- 9 small all-purpose potatoes (3 pounds) - (yellow fleshed potatoes are an excellent choice) - scrub potatoes then soak them in cold water overnight
- 1/2 cup water plus
- 1/3 chicken cube or 1/2 cup chicken or beef broth (canned or homemade)
- 1/8 teaspoon granulated sugar
- 3 tablespoons white vinegar
- 1/3 cup olive oil (other oils may be used)
- 1 tablespoon fresh cut chives parsley or finely diced onion
- 6 pieces of fried bacon then crumbled into small bits (optional)
- freshly ground black pepper to taste
- Drop the potatoes into boiling water (water to cover them completely).
- Partially cover the pot and boil 30 minutes, or until potatoes show no resistance when pierced with the tip of a sharp knife.
- Drain in a colander, then allow potatoes to cool at room temperature 1 hour. Peel potatoes, then cut them into 1/8” or 1/4” rounds. Tightly cover the bowl with saran wrap and set them aside.
- In a small sucepan combine the liquids including the oil.
- Add bouilllon cube, salt and sugar. Boil the mixture for 15 seconds, stirring constantly.
- Pour hot marinade over potato rounds, turning them with a rubber spatula to coat them evenly.
- Let salad stand at room temperature for 15 minutes.
- Carefully, so as not to break too many potato rounds, fold in herbs, bacon and pepper to taste.
- Taste for seasoning. Salad should be moist - not soupy or sour. No refrigeration necessary.
- NOTE: when using a mealy potato, it may be necessary to add 1 to 2 tablespoons water or broth.