Ingredients
4?pounds?baby Yukon Gold potatoes
1?tablespoon?plus 2 teaspoons kosher salt
??cup?cider vinegar
1?tablespoon?sugar
1?pound?bacon, cut into ?-inch pieces
2?small?white onions, finely diced (about 1 cup)
2?cups?beef broth
??cup?chopped fresh flat-leaf parsley
Directions
Peel potate and cook:
Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
Heat vinegar, sugar, and remaining salt:
While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
Drain potatoes:
Drain potatoes into a colander.
Cut potatoes into rounds:
Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds and place in a large bowl.
Add hot vinegar mixture to potatoes:
Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
Cook bacon:
Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy.
Remove bacon from skillet:
Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom.
Saute onions:
Add onions to skillet; saute until translucent but not browned.
Add beef broth to skillet:
Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes.
Pour over potato salad, add bacon and parsley; serve:
Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Storing German Potato Salad
Any leftover potato salad should be cooled completely before storing in an airtight container in the refrigerator for up to 3 days.
Making Ahead
Since German potato salad is best served warm, we recommend eating as much as you can the same day it’s made. However, the flavor won't change much if you do make it a few hours (or even one day) ahead of time.
Reheating
If you choose to reheat leftover German potato salad, place it in an even layer in a skillet with another splash of beef broth. Warm it up over medium heat, stirring often, until the potatoes are heated through, 5 to 8 minutes.