OK, I promised the recipe for the German potato salad, here it is at last.
German Potato Salad
From A Passion for Potatoes, pg 45
2 med onions, chopped
3 minced garlic cloves
½ c rich chicken stock
2/3 c apple cider vinegar
5 tbl parsley
2 tsp salt
1 lb bacon, cut into ½ inch pieces
4lb russet potatoes, cut into large cubes
Cook potatoes in salted water until tender. Cook bacon until crisp. Add onions & garlic to bacon in skillet and cook until the onions are softened but not browned.
Add chicken stock & vinegar. Increase the heat and boil liquids. Set aside.
Combine potatoes & the onion-bacon dressing. Toss the potato salad with parsley and salt. Taste and correct seasoning. Set aside for at least 1 or 2 hrs before eating, to let the flavors mingle. To serve, invert the potato salad onto a serving platter. Garnish with additional parsley, if desired. Serves 8.