GERMAN POTATO SALAD Inspired by the Aces Haus in Lincoln, NE
I did not get this recipe from the proprietor of Aces Haus. I went from memory and taste, remembering the flavors that struck me most about the potato salad I had at the restaurant a few days ago. Those things were: less sugar and vinegar than what is commonly served. This truly does taste like I remembered.
2 pounds white new potatoes (or Yukon Golds) thick sliced
Salt & pepper to taste
8 bacon slices, cut into lardons
1 onion, finely diced
2 teaspoons brown sugar (opt.)
3/4 cup chicken stock (more if needed)
¼ to 1/3 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Boil the unpeeled potatoes in salted water until fork tender, about 20 minutes. Drain and reserve. Cook bacon lardons over medium heat in a high-sided saute pan until brown and crispy. Pour off about half of the fat. Add onions and cook until soft, about 7-8 minutes. Add ½ cup chicken stock, cup ¼ vinegar and brown sugar then potatoes (they will still be warm). Cook until liquid is absorbed. Add more broth and vinegar only if needed. Taste and season with salt and pepper and add chives. Serve warm or room temperature.