This article was written by Erin Walsh.
Okay, so I know that in last week’s column I wrote of trying to rein it in after a gluttonous summer, but to have anything other than cookout-type fare on Labor Day felt decidedly unfestive.
So, for one last hurrah of the summer of 2013, I made cheeseburgers in the oven (since I don’t have a grill—sniff, sniff) and German potato salad.
For those of you who are fans of the sweet and savory combo, I would highly recommend this tasty side dish. This hearty dish is served warm and will have your guests clamoring for seconds.
German Potato Salad (Source: Food Network.com)
2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish
DirectionsPlace the potatoes in a medium-size pot and cover them with enough water to extend two inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about four to five minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.