German-Style Potato And Ham Salad
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
39
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
140 g
Black Forest (sliced)1 cup
Parsley (chopped fresh)3 tbsps
Olive Oil7 tbsps
Distilled White Vinegar2 tsps
Sugar1 tsp
Dijon Mustard1.25 tsps
Salt1 tsp
Black PepperDirections:
1
Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes
2
Transfer to a cutting board
3
Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes
4
Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry
5
Cut off and reserve tips, then cut stalks into 1-inch pieces
6
Add tips and stalks to a large bowl
7
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes
8
Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet
9
Once potatoes have cooled to warm, cut into 1/2-inch-thick slices
10
Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle
11
Return skillet with bacon drippings to moderately high heat
12
Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds
13
Immediately pour hot dressing over potato salad and toss to coat
14
Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes
15
Transfer to a cutting board
16
Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes
17
Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry
18
Cut off and reserve tips, then cut stalks into 1-inch pieces
19
Add tips and stalks to a large bowl
20
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes
21
Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet
22
Once potatoes have cooled to warm, cut into 1/2-inch-thick slices
23
Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle
24
Return skillet with bacon drippings to moderately high heat
25
Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds
26
Immediately pour hot dressing over potato salad and toss to coat