Warm German Idaho® Potato Salad with Smoked Brisket

Warm German Idaho® Potato Salad with Smoked Brisket

Paul Muller
Lazy Dog Restaurant & Bar

Yield: 24


Bacon Vinaigrette:

Golden Potatoes:

For serving:


  1. For the Bacon Vinaigrette: Render the bacon over medium heat until crisp. Drain, reserving ¼ cup bacon fat in the pan.
  2. Add the onions to the fat and cook until softened.
  3. Add the remaining ingredients and whisk together. Bring to a simmer and reserve.
  4. For the Golden Potatoes: For each serving, combine 12 potatoes, ¼ cup oil, 4 cloves garlic and 1 sprig rosemary in a vacuum bag and seal.
  5. Cook in a water bath with a circulator at 194°F for 1 hour.
  6. Remove and use immediately or shock the bags in ice water and refrigerate.
  7. For each serving: Cut one bag of hot golden potatoes into ½-inch pieces and plate. Add 4 ounces warm brisket, 2 tablespoons warm onions, 2 ounces vinaigrette, and 1 ounce horseradish sauce. Garnish with chives or herbs.