German Potato Salad

Ingredient

• 2 pounds small red potatoes, halved, quartered if large
• 1 tablespoon salt
• 12 ounces thick-cut bacon, cut into 1/2-inch strips
• ½ large yellow onion, minced
• 3 cloves garlic, minced
• ½ cup low sodium chicken broth
• ½ cup apple cider vinegar
• 1½ tablespoon whole grain, coarse or stoneground mustard
• 1 tablespoon sugar
• ½ teaspoon pepper
• ¼ tsp EACH salt, paprika
• 3 tablespoons chopped fresh herbs: parsley, dill and/or chives

Instruction

• In a large stockpot, bring water to a boil. Add salt, Old Bay seasoning, bay leaves, onion, garlic, and lemon quarters. Let it simmer for 5-10 minutes to build flavor.
• Add the Maine potatoes and cook for about 10 minutes until they start to soften.
• Toss in the sausage and corn, cooking for another 5 minutes.
• If using mussels or clams, add them now. Cook until they start opening (about 5 minutes).
• Carefully add the live Maine lobsters, headfirst. Cover the pot and cook for about 8-10 minutes, or until the shells turn bright red.
• Using tongs, remove everything and spread it out on a large serving platter or newspaper-lined table.
• Pour melted butter over the seafood and veggies. Sprinkle with fresh parsley and serve with extra lemon wedges.

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