German Potato Salad?

My step-mom makes an amazing, vinegary German Potato Salad. And I always forget to ask her for the recipe. So, when I got my most recent Saveur in the mail this week, I was excited to see a German Potato Salad recipe. The hubs was happy too, since he hates any mayonnaise based potato salad with a passion.

This recipe is good, it's just a little more sweet and a little less sour than my step-mom's. (I also may have accidentally added more sugar than the recipe calls for by oh say, a tbsp!)I was surprised at the lack of punch b/c I thought the mustard would ratchet up the vinegar quotient. I'd almost be tempted to call it a French Potato Salad b/c of the wine and dijon mustard, but there's no tarragon. :) The thing I like about real German Potato Salad is that swift punch in the mouth and sour strangle hold that doesn't let go. I should also mention I'm a big salt and vinegar chip girl as well.

Next time I make this, I will be reducing the wine by half and making up for the other half w/champagne or white wine vinegar. I think that might cut the sweetness and give me the tang I was looking for.(A lighter hand with the sugar jar might help as well!)

Otherwise, this is a tasty side for your summer grilling! Give it a try and let me know what you think--

German Potato Salad

Courtesy Saveur July 2009

A hearty potato salad like this one makes an ideal accompaniment for barbecued brisket. The dish is a legacy of German immigrants in Central Texas.
(My step-mom is from a Chicago-based German immigrant family)

2 1/2 lbs. waxy potatoes, such as red new potatoes
Kosher salt, to taste
3 strips bacon, chopped
1⁄2 yellow onion, chopped
1 tbsp. all-purpose flour
3⁄4 cup chicken broth
1⁄3 cup white wine
2 tbsp. dijon mustard
1 1⁄2 tsp. sugar
2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish
Ground black pepper, to taste

1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

3. Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

Serves 4-6