German Potato Salad
This German potato salad swaps creamy mayonnaise dressing for a warm, tangy sauce built on bacon grease and cider vinegar. The flour cooked into the bacon fat thickens the sauce so it clings to each potato slice, while Riesling, mustard, and two kinds of stock give it a sour, savory depth. Firm red potatoes hold their shape when tossed, and the salad tastes good warm or cold.
Instructions
Peel the potatoes and slice them thinly. Boil them for about 17 minutes, until cooked through but still somewhat firm. Drain them, set them aside, and let them cool.
Cook the bacon in a pan until crisp, then crumble or chop it. Keep a small amount of the bacon grease in the pan.
Stir the flour into the reserved grease, pressing out any lumps. Cook it briefly and take care not to let it brown.
Add the chopped bacon and all the remaining ingredients to the pan and mix well. Cook over low heat for about 20 minutes, until the sauce is smooth.
Pour the sauce over the potatoes and stir gently so the slices stay whole. Serve warm, at room temperature, or cooled.
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