A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009).
- 2 1⁄4 lb. waxy potatoes, such as red new potatoes
- Kosher salt, to taste
- 3 strips bacon, chopped
- 1⁄2 yellow onion, chopped
- 1 tbsp. all-purpose flour
- 3⁄4 cup chicken broth
- 1⁄3 cup white wine
- 2 tbsp. dijon mustard
- 1 1⁄2 tsp. sugar
- 2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish
- Ground black pepper, to taste
- Put potatoes into a 4-qt. saucepan; cover with salted water by 1″. Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.
- Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.
- Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.