Sunny's take on German potato salad has red potatoes tossed with crispy bacon, sautéed scallions, pickled jalapeños and a tangy vinegar dressing!
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Tangy Tater Salad
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 50 minutes
Prep: 10 minutes
Prepare: 40 minutes
Yield: 6 to 8 servings

Active ingredients

4 pounds red potatoes, cleaned and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, sliced
3 tablespoons chopped marinaded jalapeños
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup gewurztraminer vinegar

Directions

Put the potatoes in a big pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes till soft, about 15 minutes. Drain pipes the potatoes, booking 1 cup of water in a different bowl. Return the pot to the range top over medium-high heat. Include the bacon and fry until crisp, then remove it to a paper towel lined plate.

Carefully eliminate all however 3 tablespoons of bacon fat and return the pot to the heat. Include the garlic, scallions, jalapeños, paprika, salt and newly ground black pepper, to taste. Prepare over medium heat till the scallions and jalapeños hurt, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer till thickened and a little minimized, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

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Sunny Anderson's Tangy Tater Salad|Cooking for Real|Food Network

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