Allison Loesch | Pedernales EC
Cooking potatoes in broth and combining them with bacon, sautéed onions, sour cream and pecans creates a rich, German-style salad with a Texas flair. This salad (served warm or at room temperature) would be right at home with grilled brats and cold beer.
2 pounds small red potatoes (about 2 inches in diameter)
3 cups beef or chicken broth
5 slices bacon, cut crosswise into 1/4-inch strips (about 1/4 pound)
2 tablespoons butter, divided use
1 medium onion, chopped
1/2 teaspoon sugar
1 1/2 tablespoons chopped fresh parsley leaves, plus extra for garnish
1/2 cup chopped pecans
1/2 cup sour cream
Salt and pepper, as desired
1. In a large saucepan, combine potatoes with broth and simmer until just tender, about 20 minutes, then drain and cool briefly.
2. While the potatoes are cooking, cook the bacon in a medium-sized heavy skillet over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving bacon drippings in the pan.
3. Add a tablespoon of butter to the bacon fat, then add the onion and cook, stirring, until tender. Transfer onion to a mixing bowl.
4. When the potatoes are cool enough to handle, thinly slice them and combine with onions. Add the sugar, parsley, pecans, sour cream and remaining butter to the warm potatoes and toss gently to combine. Season with salt and pepper, top with reserved bacon, and garnish with parsley or dill.
To perk up the flavor of this salad a bit, add a tablespoon or two of white vinegar to the potato and onion mixture before tossing it with the dressing. For a nuttier flavor, lightly toast the pecans (and allow them to cool) before adding them to the salad.
Correction: June 13, 2019
This recipe was corrected to indicate that the reader who submitted it is Allison Loesch, Pedernales EC.