Warm German Potato Salad
The Big Book of Barbecue Sides
The tanginess of mustard and vinegar is softened by sugar and beer, making a sweet-tart flavor that is wonderful with thick slices of ham, grilled sausages like bratwurst, or smoked pork chops.
Game plan: This salad is even better the second day. Rewarm before serving.
This recipe was featured as part of our Oktoberfest Food photo gallery.
- 1/2 pound sliced bacon
- 3 pounds waxy potatoes, such as thin-skinned red or white
- 1/2 cup finely chopped red onion
- 1/3 cup chopped fresh herbs, such as basil, parsley, chives, and rosemary
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 3 tablespoons vinegar
- 1 tablespoon sugar
- 1 cup beer
- 1/2 teaspoon hot pepper sauce, such as Tabasco
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- 3 large eggs, hard-cooked, peeled, and sliced
- 1Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.
- 2In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
- 3While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.
- 4In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
- 5Season to taste with salt and pepper, garnish with the eggs, and serve warm.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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