German Potato Salad

• We enjoyed this recipe at K2’s Oktoberfest party in 2020.
• Adapted from AFeastForTheEyes.net

Ingredients

• 5 pounds Yukon Gold potatoes
• 1 small red onion, finely chopped (about 1 cup)
• ½ pound bacon, cooked and chopped
• 1 Tbsp dill
• ¼ cup fresh parsley, chopped
• ¼ cup chicken stock
• 1 tsp sugar
• 2 tsp kosher salt
• 1 tsp fresh cracked pepper
• ¾ cup red wine vinegar
• ¼ cup Japanese rice vinegar
• 1 cup vegetable oil

Directions

1. Boil the potatoes, skin on, until fork tender (approx 20-30 minutes). Drain and allow to cool so that they can be picked up and held in a clean towel. Hold a potato in a tea towel and rub the peel off.
2. Once all of the potatoes are peeled, cut each in half and then into fairly thin slices (about ¼”), placing them in a large bowl.
3. Pour the vinegar, salt, and pepper over the warm potatoes and wait for a few minutes so that it absorbs.
4. Add the cooked bacon, onion, dill, and chicken stock. Gently stir with a large spatula, being careful not to press the potatoes too much.
5. Add about ¾ cup of the vegetable oil, a little at a time, gently combining until there is a light sheen.
6. Add 1 tsp of white sugar. Taste the salad and adjust the salt or vinegar if necessary.
7. Top with fresh parsley and serve at room temperature.