German Potato Salad

This classic German comfort food to me is a tricky balance between sweet and sour and salty.  I believe the potatoes should be thickly sliced and it should have a healthy dose of onions and bacon.  This is not a salad for the weary - it not only has 1/2 lb bacon, but also all of the rendered fat from the bacon.  You need it to create the complex flavor essential to this dish.  I always cook my bacon in my Breville Panini Press because it keeps the bacon flat and drains the grease into a tray that is included.  The dressing should be thick and almost creamy in nature - it is essential to make the dressing ahead so it can be tossed with the hot potatoes since they will soak up the dressing and help flavor them.  As with most salads, this is even better the next day.  I put the skin-on potatoes whole into my Cuisinart Electric Pressure Cooker with one cup water for 15 minutes, then thick slice them while they are still hot and add to the dressing, tossing them to coat. 

2 lbs. russet potatoes
1/2 lb. thick-sliced bacon, cooked and chopped - renderings reserved
1 medium onion, sliced
1/4 cup sugar
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup cider vinegar
1 cup water

In a large saute pan over medium high heat add bacon rendering and onion.  Saute for around ten minutes until they begin to carmelize.  Add sugar, flour, salt and pepper and cook until smooth and bubbling.  Add vinegar and water and cook until mixture boils and becomes thick, then add bacon.  Set aside until potatoes are done and add to dressing, gently tossing to combine so as to not break the potatoes.  Serve.

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