This traditional German potato salad is served warm, which makes it a perfect dish for autumn or whenever there's a chill in the air.
2 pounds new potatoes (consider a yellow-fleshed variety, such as Yukon Gold or Yellow Fin)
In a large pot of salted water, cook potatoes until just tender. Drain and cool until easy to handle. Peel and cut into 1/2-inch cubes. Place potatoes and onion rings in large bowl. Add crumbled bacon.
In saucepan, whisk together the egg, sugar, flour, mustard, vinegar, and water. Cook over medium heat until mixture thickens, stirring constantly (about 3 minutes). Adjust seasonings, whisking in the reserved bacon drippings (optional), salt and pepper to taste. Pour dressing over potatoes, gently toss, and serve immediately, or let the potatoes cool slightly and serve at room temperature.
Yield: 6 servings
©Oso Sweet Onions