Warm German Potato Salad
serves 8
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12-small red-skinned potatoes,scrubbed(2 pounds)
3-slices of bacon
3/4-cup beef or chicken broth
1/2-cup cider vinegar
1-tablespoon cornstarch
1-tablespoon granulated sugar
1/2-teaspoon salt
1/4-teaspoon celery seed
1/4-teaspoon ground black pepper
1/2-cup chopped onion
1-jar(4 ounces)pimientos,drained and chopped
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*1*
Prick each potato 2 or 3 times with a fork.Arrange in a
circle on a paper towel in the microwave oven.Microwave
on high for 12 to 14 minutes,Rearranging the potatoes
once,until almost tender.Remove from the microwave and
let stand for about 5 minutes,or until tender.
*2*
While the potatoes are standing,put the bacon in a 2-
quart microwave-safe bowl.Cover with a paper towel and
microwave on high for 4 to 4 1/2 minutes,rotating the
bowl 1/4 turn once,until the bacon is crisp.Remove the
bacon and pat dry with paper towels.discard the bacon
fat and wipe the bowl clean.
*3*
In the same bowl,whisk together the broth,vinegar,
corn starch,sugar,salt,celery seed,and pepper until blended.
Stir in the onion.Microwave uncovered on high for 6 to 8
minutes,whisking every 2 minutes,until thick and bubbly.
*4*
Cut the potatoes into 1 1/2-inch pieces.Add to the broth
mixture along with the pimientos and toss to mix and coat.
Crumble the bacon over the top.Serve warm.
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