Cookin' Outdoors with Johnny Nix                                
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German Potato Salad

  • Kosher salt, to taste, plus 3/4 tsp.
  • 12 to 14 very small red potatoes, about 1 1/2 lb. total, scrubbed
  • 4 bacon slices, preferably thick sliced, coarsely chopped
  • Olive oil as needed
  • 1/2 yellow onion, halved lengthwise and thinly sliced crosswise
  • 1 large celery stalk, thinly sliced
  • 2 Tbs. white wine vinegar
  • 2 tsp. minced fresh marjoram, plus sprigs for garnish
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. dry mustard
  • 1/2 cup beef stock or canned beef broth

Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes well and return them to the pot. Let cool for 10 minutes, then halve or quarter them.

In a large, heavy fry pan over medium-high heat, cook the bacon until brown and crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour the drippings from the pan into a small bowl.

Return 3 Tbs. of the drippings to the fry pan (if needed, add enough olive oil to make 3 Tbs.), set over medium heat, and add the onion and celery. Sauté until the vegetables are just beginning to soften, about 3 minutes. Whisk in the vinegar, minced marjoram, the 3/4 tsp. salt, the pepper and dry mustard. Add the stock, potatoes and bacon. Cook, tossing gently, until the dressing thickens and coats the potatoes, about 1 minute.

Transfer the potato salad to a serving bowl. Garnish with the marjoram sprigs and serve warm.