Tonight's menu was an ode to Oktoberfest: Pork Chops With Apple Gravy, Roasted Brussels Sprouts With Bacon, and German Potato Salad. The potato salad recipe was inspired by one in an issue of Cook's Illustrated. There was a lot of acid in this menu—vinegar in the pork chops and potato salad and lemon juice in the Brussels sprouts—but the combination was just right. The other main ingredient was our favorite pork—you can't have too much bacon. Enjoy!
German Potato Salad
1 1/2 lb. small red potatoes, cut into uniform cubes
6 thick-sliced bacon slices, chopped
1/2 onion, finely chopped
1/2 tsp. sugar
1/2 cup white vinegar (apple cider would be good as well)
1 Tbsp. whole-grain mustard
1. Cook potatoes in water to cover until fork tender. Reserve 1/2 cup cooking water, and drain potatoes.
2. Cook bacon in a large skillet until browned and crispy. Use a slotted spoon to remove bacon from pan; drain on paper towels.
3. Sauté onion in hot bacon drippings until tender. Stir in sugar, vinegar, and reserved 1/2 cup cooking water; cook, stirring to loosen browned particles on bottom of skillet, until liquid reduces to about 1 cup. Remove from heat, and stir in mustard. Add potatoes and bacon to skillet; toss to coat.