|German Potato Salad|
by Ann Stettner, Wild Thymes
3 lbs red new potatoes
Boil potatoes until fork tender. Drain and set aside. Cook “bacon” in heavy skillet over moderate heat, stirring occasionally until golden and crisp (about 8-10 minutes).
Transfer with a slotted spoon to paper towels to drain fat, reserving bacon drippings in skillet.
Once potatoes are cooled to warm, cot them into ½-inch slices. Combine potatoes, turkey "bacon", onion, parsley and pickle. Return skillet with bacon drippings to moderately high heat. Add salad refresher, and whisk in mustard, scraping up brown bits (about 30 seconds). Immediately pour hot dressing over potato salad and toss gently to coat.
Yield: Serves 8