- Bring potatoes to a boil in a large stock pot covered with water. Salt water with 1 teaspoon of salt. When potatoes are fork tender (about 10 minutes) drain in a colander and transfer to a large mixing bowl.
- In the meantime, cook bacon in a large pan until crisp. Remove bacon from pan using a slotted spoon.
- Add onions to bacon grease over medium heat and cook until soft, 6-7 minutes.
- Add beef stock, rice vinegar, mustard, sugar, salt, and garlic powder to pan. Reduce heat to medium-low and simmer for 5 minutes to reduce slightly. Turn heat off.
- Stir hot dressing and onions into bowl with potatoes. Fold potatoes with a spatula to coat. Fold in cooked bacon and chives. Transfer to a serving platter or bowl and serve warm.
Tangy German Potato Salad with Bacon
Yield
8
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
kikkoman products used:
ingredients
Potato Salad
3 pounds baby potatoes, sliced in half or quarter if large
1 teaspoon salt
4 strips thick cut bacon, chopped
½ cup sweet yellow onion, chopped
Dressing
½ cup beef stock
⅓ cup Kikkoman® Rice Vinegar
1 tablespoon whole grain mustard
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon garlic powder
2 tablespoons minced chives
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
