Warm German Idaho® Potato Salad with Smoked Brisket | Idaho Potato Commission
- For the Bacon Vinaigrette: Render the bacon over medium heat until crisp. Drain, reserving ¼ cup bacon fat in the pan. - Add the onions to the fat and cook until softened. - Add the remaining...
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Ingredients
- 16 slices thick-cut bacon, cut in ½-inch pieces
- 1 cup onions, diced small
- 1 cup apple cider vinegar
- ¾ cup water
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 288 small Idaho® gold potatoes
- 6 cups extra-virgin olive oil
- 96 cloves garlic, smashed
- 24 sprigs fresh rosemary
- 6 pounds smoked brisket, sliced and warmed
- 3 cups caramelized onions, warm
- 3 cups horseradish cream sauce
- Freshly minced chives or mixed green herbs
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