German Potato Salad

Serves 6

3 pounds small Yukon gold potatoes  

4 bacon slices (chopped)

½ medium white onion (chopped)

½ cup finely chopped celery

3 tablespoons finely chopped fresh flat-leaf parsley

1 green onion (finely sliced)

½ cup chicken broth

3 tablespoons Dijon mustard

1 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon granulated sugar

1 tablespoon all-purpose flour

1 tablespoon salt

Freshly ground black pepper (to taste)

 

1. Place potatoes in a pot or large saucepan. Completely cover with water. Add salt. Bring to a boil. Reduce heat and simmer until tender. Drain. Allow to cool.
2. Peel and slice potatoes. Place in a large bowl. 
3. In a frying pan (or skillet), cook bacon until fat is rendered and bacon is crisp. Remove bacon from pan and set aside. Add white onion and celery to bacon fat and sauté for approximately 3-4 minutes. Remove onion and celery from pan and set aside.
4. To pan of bacon fat, add flour, whisking constantly for a few seconds, until lightly browned. Add chicken broth, mustard, vinegar, Worcestershire sauce, and sugar. Whisk until mixture thickens slightly. Add bacon, onion, and celery back to pan. Stir well. Pour dressing over potatoes. Add parsley and green onion. Season with freshly ground black pepper. Gently toss well to combine. Serve warm or at room temperature.