German | German Warm Potato Salad (Kartoffelsalat mit Speck)
Posted on May 30, 2013
I got this recipe from a cooking school cookbook so it makes a lot. I left the recipe at 15 portions, but divided by 4 when I made it. You can divide it down to whatever you need.
Yield: 15 servings
4 tablespoons salt
8 pounds red bliss potatoes
12 ounces bacon, sliced into 1/2-inch squares
1 pound yellow onion, sliced thin
3 ounces sugar
1 tablespoon salt
6 ounces white wine vinegar
6 ounces salad oil
1 1/2 teaspoons ground black pepper
In a large pot, combine water, salt, and potatoes, and bring to a boil over high heat. Cook potatoes until they are tender throughout, checking with a knife or skewer for resistance. (This takes about 30 minutes.) Once cooked, drain the potatoes through a colander and set onto a sheet pan to cool slightly before cutting.
Meanwhile, in a large sauté pan, render the bacon over a medium-low flame to slowly crisp and render out as much fat as possible - this should take a least 15 minutes. Once the bacon has been rendered, add the sliced onions and sweat them in the bacon fat until they become very soft and translucent. Once the onions are translucent, turn the heat up and continue to cook until the onions just begin to color; remove them from heat and set aside to cool.
In a mixing bowl, combine the sugar, salt, white wine vinegar, and black pepper; mix thoroughly with a whisk. Add the cooked bacon and onions to the dressing once it has cooled to room temperature. Slice the potatoes when they are still warm and add them to the dressing, mixing thoroughly. Heat the potato salad to at least 165°F. Serve immediately.
(Ref. "Warm Potato Salad with Bacon" recipe, International Cuisine textbook, p. 176.)