Bayrisher Kartoffel Salat (Bavarian Potato Salad) - cooking recipe

Ingredients

4 cups potatoes, peeled and sliced 1/4 inch thick
2 cups chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 teaspoon sugar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 cup flat leaf parsley, chopped

Preparation

Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.