German Potato Salad

I just got an email from my husband asking why I haven't blogged in two days.  Don't worry, I haven't forgotten about everyone.  Things have just been a little hectic around here.  I just got back from my trip back home to VA two days ago and now I'm packing again.  That's right.  Brad and I happen to live in the Zone A evacuation zone in NYC.  So, out we go.  Thanks Irene.

Since most of us on the east coast are going to be spending the weekend inside, here's a recipe that will warm your belly while you wait out the storm.  If you're lucky enough to be far far away from the wrath of Irene, this would be a great recipe to make and take to picnic.  Outside.  In the sun.  Yes, I'm a little bit a lot jealous.

German Potato Salad
1 lb. small white potatoes, halved
1 lb. small red potatoes, halved
1 tbsp. extra virgin olive oil
1/2 c. chopped pancetta
1 onion, diced
1/2 c. chicken stock
1/4 c. apple cider vinegar

Put the potatoes in a large pot, over completely with water, add salt and bring the potatoes to a boil.  Once the water is boiling, turn the heat down to a simmer and cook for about 20 minutes.  The potatoes should be fork tender.  Drain the water and set the potatoes aside.

Add the olive oil to a saute pan at medium heat.  Add the pancetta and cook until brown.  Add the onion and saute with the pancetta until soft and translucent.

Add the onion/ pancetta mixture to the potatoes.  Heat the potatoes over medium-low heat.  Add the chicken stock and apple cider vinegar, put the lid on the pot, and cook for about 5 minutes longer or until the potatoes have absorbed the stock and vinegar.

Serve warm.