GERMAN POTATO SALAD ATK

A good German potato salad will have tender, not mushy, red potatoes; plenty of bacon; the tangy bite of mustard; and a sharp vinegary finish. For our version we found that the salad reached its full flavor potential in a skillet rather than a traditional saucepan. Rendering bacon and incorporating the rendered fat into the dressing layered tons of flavor into the salad. Slicing the potatoes into 1/4-inch-thick rounds ensured that they cooked to just tender in the timeit took to reduce the cooking liquid to become part of the dressing. After sitting in the cider vinegar and mustard vinaigrette for a few minutes post boiling, these potatoes transformed into a delicious salad that was at once rich, smoky, and vibrant. 

 Seres 4-6

 8 slices bacon, cut into 1/2" PIECES
2 POUNdS SMALL RED POTATOES, UNPEELED, SLICED 1/4" THICK
3 cups wwater
2 T plus 1 T sugar,divided
1-1/4 t table salt, divided
1 t. celery seeds
3 T cider vinegar
2 T whole-grain mustard
1/4 t pepper
4 scallions, sliced thin
3 T chopped fresh parsley
3 T finely chopped sweet green vinegar pepper (opt)

 1.  cook bacon in 1" skillet over med heat til crispy, 5-7 minutes.  sing slotted spoon, transfer bacon to a paper towel-lined plate. Pour bacon fat into liquid measuring cup.  You will  need 1/4 cup fat for dressing...using vegetable oil as needed to equal 1/4 cup.  set aside.  

 2.  Add potatoes, water, 2 T sugar, 1 t salt, and celery seeds to now-empty skillet and bring to boil over high heat.  Cook, stirring occasionally, until potatoes are tender, about 15 minutes.  
Continue to cook until liquid is syrupy and just coats bottom of skillet, 3-5 monutes lsonger. Transfer potatoes and cooking liquid to a large bowl.  

 2.  Stir vinegar, mustard, pepper, remaining 1 t. sugar, and remaining 1/4 t salt into reserved bacon fat until combined. Add dressing to potato mixture and stir to thoroughly combine.  Let sit for 15 minutes.

 4. Add scallions, parsley, peppers and bacon to potato mixture.  sing rubber spatula, firmly stir to partially break up potatoes and give salad creamy texture, about 20 strokes.  Serve warm.

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