Bavarian Potato Salad

 

1 1/2 pounds potatoes, cooked, peeled and cut in thin slices

2 tablespoons butter

1/2 cup of thick bacon, diced. 

1 onion, diced

3 1/2 tablespoons white wine vinegar

3/4 cup veal broth

4 tablespoons oil

1 tablespoon mustard

parsley, chopped

salt and pepper to taste

1. melt butter in a skillet and add bacon pieces and brown 

2. add onion and cook until translucent

3. pour vinegar and broth, cook for 3 minutes and then add the mustard. Cook 5 minutes

4. slowly incorporate the oil, stirring constantly. Cook 2 minutes

5. pour the mixture to the sliced potatoes. Add parsley, salt and pepper and mix well.

Cover and let stand for at least 2 hours, stirring occasionally, at room temperature.