Warm Potato Salad ( Varm kartoffelsalat)

I got an invite to a friends' house for Brat's and Sauerkraut the other day.  And of course I had to bring something, cause that's just what you do.   At any rate I was going to make and bring some Potato Rosti, as I thought it would go well with Brats, but then I was asked to bring a hot potato salad.
My mind immediately flew to the one my mom used to make, but I'd never made it.  So I got onto a Facebook group I started called Dansk Mad og Opskrifter (Danish Food and Recipes) and asked the members for a recipe.  They came through with lots of different recipes, and they were all great, but then my cousin Solvejg posted her recipe, and when I looked at it, I knew it was very similar if not almost identical to the one my mom made.

So I made it, and everyone liked it, including me.

Which is very important because that meant I had to share the recipe, I had to.   The saute'd onions.

 Adding the bacon, before adding the potatoes

 And finally adding the potatoes.  Although I think next time I make this, I'm not going to bother peeling the potatoes. I like them with the skin on.

Yield: 6-8 servingsAuthor: Sid (adapted from my cousin Solvejg's recipe)

Warm Potato Salad (Varm kartoffelsalat)

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

This is a delightful change from regular potato salad and goes so well, not only with Brats and Sauerkraut, but also with Hamburgers and hot dogs, not to mention various grilled meats./

INGREDIENTS:

• 2 lb. Red Potatoes or a similar waxy potato, cooked, peeled and sliced (peeling them is optional)
• 2 onions, cut in half and then into strips
• 4 tablespoons butter (could also use bacon fat if desired)
• 1/2 cup cooked, chopped bacon
• 3 tablespoons white vinegar
• 3 tablespoons rice wine vinegar
• 1-1/2 teaspoon sugar
• 1/4 cup chopped chives or parsley
• 1/4-1/2 teaspoon fresh ground pepper, to taste

INSTRUCTIONS:

1. Peel onions, then cut in half and from there into strips. Set aside. Cook potatoes til just done, drain and let them sit for a couple of minutes. Saute the onions in the butter until the onions are translucent and just done. Peel the potatoes, and cut into slices, add to pan with the onions in it, along with the cooked and chopped bacon and stir gently together, being careful not to break up the potatoes. Whisk the vinegars and sugar together. Pour over the potatoes, onion and bacon mixture and add the freshly ground pepper. Heat together for just a couple of minutes. Take off the heat and sprinkle with the chopped chives or parsley and serve warm.

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