German Mustard Potatoes

German-style potato salad has always been a tradition in my family, stemming from my maternal grandmother who is 100% obstinate, stubborn German.

My grandmother had several sisters, and as they branched off and formed their own families, they also seemed to modify their German-style potato salad to suit their own tastes. But all that did was create 3 women who claimed to make the true, authentic Fischer potato salad, though all of the techniques were different. This often created a potato salad war at family gatherings.

Having said all that, I’ll go on record and say that I don’t like the Fischer German-style potato salad, no matter which sister’s recipe it was! I am not a fan of sweet and sour, and the potato salad that was made had a sauce of bacon fat, vinegar and sugar.

So I made the basic recipe that my grandmother made, but I veered off when it came to the sauce. Instead of vinegar and sugar, I use mustard and chicken stock.

Ingredients:

- 1 lb small baby red potatoes
- 4 slices bacon, diced
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken stock
- 3 T. stone ground mustard
- 1/2 t. ground caraway seed
- Salt and pepper to taste

Boil unpeeled potatoes whole, til done. Drain and cool. Can be left til ready to prepare the sauce. Slice.

Cook diced bacon. When fat is rendered, add onion. When onion is softened, add garlic. Cook another 2 minutes. Add chicken stock and mustard. Stir well. Add caraway seed. Cook til sauce is slightly reduced.

Add sliced potatoes to pan. Continue to cook and stir until potatoes are warmed through and liquid is at desired sauce consistancy. Add more chicken stock as needed. Salt and pepper to taste.

Serve warm.

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