German Potato Salad (Jose Garces ) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 large egg yolks |
2 tablespoons fresh lemon juice |
kosher salt |
3/4 cup vegetable oil |
2 1/2 -ounce strips slab bacon |
1 pound red bliss potatoes |
kosher salt |
2 tablespoons capers, chopped |
2 tablespoons apple cider vinegar |
2 tablespoons minced fresh chives |
freshly ground pepper |
Directions:
1. Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
2. Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
3. Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
4. Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
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