German-Style Potato Salad

German-Style Potato Salad

by Chef Tina Hoban
Serves 4-6

INGREDIENTS

• 1 lb. fingerling potatoes
• ½ large yellow onion
• 2 oz. diced pancetta or bacon
• ½ cup apple cider vinegar
• 4 tsp. sugar
• ½ tsp. salt
• 2 Tbsp. olive oil
• ½ cup chopped parsley
• 2 Tbsp. chopped chives

METHOD

1. Heat your oven to 400 F and turn your flame height to 3.5.
2. Slice your potatoes about ¼” thick and put in a deep skillet with a lid, or similar oven proof pot.  Add enough water to just cover the potatoes and salt the water generously.
3. Put the pot towards the back of the oven and simmer the potatoes until just tender.  Drain.
4. Meanwhile, cook the oven and pancetta together on a sheet tray until the pancetta is cooked through and the onions are soft.
5. Mix together the vinegar, sugar, salt and olive oil.  Pour this mixture over the hot pancetta and onion.
6. Toss the warm potatoes and pancetta onion dressing, then stir in the parsley and chives.
7. I prefer to serve this dish warm or at room temperature, but you can also chill before serving.