German Potato Salad

How to make German Potato Salad Recipe

4 SERVINGS

For the Vinaigrette:
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
1/4 cup Shallots, 1/4 inch (.6 cm) dice
2 tablespoons Sherry vinegar
1/4 cup Olive oil
1/2 cup Chicken stock
To taste Salt and black pepper
4 cups Red Bliss potatoes
1 tablespoon Chives, finely sliced

Method:
Render the bacon over medium heat; do not crisp.

Add the shallots and cook 3 minutes.

Deglaze with the sherry vinegar, add the chicken stock, and stir in the olive oil. Bring to a boil, then remove from the heat. Season with salt and pepper. Keep hot

Wash the potatoes, cover with cold salted water, and bring to a simmer. Simmer until tender. Drain and dry. When you can handle them, slice into 1/8-inch (.3 cm)-thick slices with the skin on.

Pour the hot bacon vinaigrette over the sliced potatoes; combine.

Serve at room temperature; garnish each serving with the chives.