Kartoffelsalat (German Potato Salad) Recipe

Kartoffelsalat
Southern German Potato Salad 
Submitted By: Taz

Ingredients:

2 lbs Small Red Skinned Potatoes - (LEAVE SKIN ON)
½ lb Bacon - good quality thick sliced
1 Medium White OR Red Onion - small chopped
1 Cup Water - can substitute vegetable, beef, or veal stock if desired
⅓ Cup Cider Vinegar
3 Tbs Granulated Sugar
5 Tbs All Purpose Flour
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
1-2 Tbs Whole Grain Mustard - amount to taste
Chopped Fresh Dill, Flat Leaf Parsley, OR Chives as garnish
SUBSTITUTE FOR ONION: 1 Bunch Green Onions - small chopped

Preparation:
  1. Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch (DO NOT SEASON THE WATER)
  2. Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 15-20 minutes)
  3. Drain potatoes and transfer to a large bowl and set aside
  4. Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper (LEAVE THE BACON GREASE IN THE SKILLET) and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble - set aside
  5. Increase heat (under skillet) to medium and add onion - Sauté until tender (apx 5-7 minutes) - Remove Skillet from heat and add water/broth, vinegar, sugar, and salt and pepper to taste (apx 1 tsp each) - Add mustard (if using) at this time
  6. Return skillet to heat and stir in the flour - Bring to a boil (continuously stirring) and allow to boil for 1 minute until thickened (should be the consistency of gravy)
  7. Halve and slice your potatoes apx ¼ inch thick (careful - they should still be hot!) and return to the bowl - Add the crumbled/chopped bacon to the potatoes - Pour the skillet contents over everything and gently fold until everything is well coated (you want to 'fold' everything together as not to break up the potatoes)
  8. Taste and adjust seasoning with salt and pepper
  9. Serve immediately or cover and allow to sit at room temp for 30 minutes and serve

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