Octoberfest Classic Bavarian Potato Salad with Bacon

Directions

Cook the potatoes (with their skins on) in gently boiling salted water.

Meanwhile, prepare the marinade:

Sauté the diced bacon until the pieces are browned.

Remove the bacon pieces from the pan and reserve.

Dice onion and add to the rendered bacon grease in the pan.

Sauté the onions until translucent.

Add beef broth to the onions in the pan and bring to a simmer.

Add vinegar and vegetable oil.

Remove the pan from the heat.

To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.

When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle.

Quickly remove the skins and slice into ¼ -inch-thick slices.

Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade.

Toss gently.

The liquid will soak into the potatoes within an hour or so. (Don’t place them in the refrigerator.)

Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley.

This dish is best served at room temperature or slightly warmed on the day you prepare it.

Refrigerate leftovers, but warm the salad slightly before serving.