Bratwurst and Kartoffelsalat (German Potato Salad)

To start off on the right foot, I must confess one thing: I didn't make my own bratwurst.  The daunting task of making sausage is still a bit too heavy a kitchen burden for me to bear.  So, I bought it.  From a store.  And it wasn't imported from Germany, either.  So sue me. 

But, to appease the German gods of food, I did opt for one traditional aspect of the meal in the midst of my ugly American folly.  I played it safe by making a common side dish - kartoffelsalat.  Better known to those of us in "the States" as German potato salad, it is a dish that speaks with subtle undertones of flavor and simple origins of taste.  Nothing fancy, just a solid dish created by a solid group of people. 

Be warned, it is nothing like its American, picnic-style counterpart.  It is neither creamy or gooey; but, rather, it's unexpectedly dry and tangy, with its unavoidable vinegar rising to the top of your taste buds.  Sour.  Almost akin to kraut.  But, it's nice.  It accompanies sausage well, the acidic taste cutting through the greasy quality of the wurst.  By itself, I'm not sure the kartoffelsalat would be as appealing; but, together, the two items work almost as well as the legendary pairing of chocolate and peanut butter.  Except more bitter.  And less exciting.  And, well let's face it, not quite as sought-out.  Though, with that said, my Germanic chromosomes will beckon me to eat it again - and, I will certainly like it.

Ingredients:

2 pounds red potatoes (6 medium) scrubbed and cut into 1 inch chunks
Salt
8 slices of bacon
1 medium onion, minced
1/2 tsp. sugar
1/2 cup distilled white vinegar
1 Tbsp. whole grain mustard
1/2 tsp. black pepper
1/4 cup fresh parsley, minced

Instructions:

1. Place potatoes and 1 Tbsp. salt in a Dutch oven and cover with 1 inch of water.  Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are tender (about 10 minutes).  Reserve 1/2 cup cooking water, then drain the potatoes.  Return the potatoes to the pot and cover to keep warm.
2. While the potatoes are cooking, fry the bacon in a large skillet over medium heat, stirring until brown and crisp (about 5 minutes).  Transfer bacon to a paper-towel lined plate and pour off all but 1/4 cup of the bacon grease.
3. Add the onion to the fat left in the skillet and cook, stirring occasionally, over medium heat until softened and beginning to brown (5 to 7 minutes).  Stir in the sugar until dissolved, about 30 seconds.  Add the vinegar and reserved potato cooking liquid, bring to a simmer, and cook until the mixture is reduced to about 1 cup, about 3 minutes.  Off the heat, whisk in the mustard and pepper.
4. Add the potatoes, parsley and bacon to the skillet.  Toss to combine.  Season with salt and pepper to taste.

(The original recipe came from "The Best International Recipe - A Home Cook's Guide to the Best Recipes in the World" by the Editors of Cook's Illustrated)