German Potato Salad
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 large
Egg Yolk2 tbsps
Lemon Juice (fresh)3 cup
Vegetable Oil2 tbsps
Capers (chopped)2 tbsps
Apple Cider Vinegar2 tbsps
Chives (minced fresh)Directions:
1
Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy
2
Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified
3
Make the potato salad: Cook the bacon in a skillet until crisp
4
Transfer to a paper towel-lined plate to cool, then chop into small bits
5
Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt
6
Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes
7
Drain well
8
Combine the bacon, capers, vinegar and chives in a large bowl
9
Add 1/4 cup mayonnaise (reserve the rest for another use)
10
Gently fold in the warm potatoes and season with salt and pepper