OK - I'm going to say right up front that this is MY recipe. It may or may not be AUTHENTIC German Potato Salad
German Potato Salad
About 2 1/4 lbs. smallish red-skinned potatoes
a solid 1/2 cup chopped spring onions (using the whole onion is fine but itís the green part youíre really after here)
5 or 6 slices of hardwood smoked bacon
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup beef broth
***see note below
2 tsp sugar
2 tsp salt
1/2 tsp freshly ground black pepper (if you prefer white pepper feel free to use that)
Slice the potatoes (no need to peel, just cut out any bad parts) a little more than 1/4Ē thick. You donít want them too thin because they will break apart Ė too thick isnít bad, they will just take longer to cook. I prefer my potatoes VERY tender. Place potatoes in a steamer, bring to a boil then reduce heat but still steaming, until tip of knife slides easily into the potatoes. If potatoes get done before the rest just transfer to a large bowl and cover with some foil.
Slice the bacon into smallish cubes and cook until crispy; remove to a paper towel to drain. Save 3 TBS of bacon grease in pan, bring back to a medium heat and add the chopped spring onion. Stir for just a couple minutes. Add the vinegar, water, broth, salt, pepper and sugar. Keep this liquid at a simmer until it is reduced to approximately 2/3ís of a cup. Don't try to smell this - you won't have any eyeballs left!
Add potatoes back to skillet tossing gently to coat. Once sauce is mixed add the back and toss a couple more times. Transfer to bowl.
****a dollop of grainy Dijon mustard in this is very good too!