Bavarian Potato Salad

Bavarian Potato Salad
Michael Smith
Yield: 4

Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat", and fortunately you don't have to be able to pronounce it to enjoy it. In essence it's a German potato salad served warm, and it's definitely one of the tastiest I've had so don't wait for Oktoberfest to try making it!

Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving.Ingredients :

Bavarian Potato Salad

4 cup potato, peeled, and, sliced, 1/4 inch thick
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley

Directions:
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 stock, reserving some.

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 to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.