Bavarian Potato Salad

Chef Michael Smith

Yield:4

4 cup potatoes, peeled, and, sliced, 1/4 inch thick
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley

Place the potatoes and stock in a small saucepan and bring to a simmer.

Cook until the potatoes are tender but still retain their shape.

Drain the stock, reserving some.

While the potatoes are cooking crisp the bacon in a skillet.

When it is browned and crunchy pour off and reserve the bacon fat.

Reserve the crisp bacon.

Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons

of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley.

Add a bit of the reserved chicken broth to moisten if needed.

Season to taste with salt and pepper. Cover and let rest for two hours

at room temperature before serving.