Warm German Potato Salad

By Chef B. Boukim

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 6

Ingredients

• 2 1/2 lbs Waxy potatoes (red or fingerling), unpeeled
• 6 slices Bacon, chopped
• 1 large Yellow onion, finely diced
• 1/3 cup Apple cider vinegar
• 1/3 cup Chicken or vegetable broth
• 1 tbsp Dijon mustard
• 1 1/2 tsp Granulated sugar
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Fresh parsley, chopped
• 2 tbsp Fresh dill, chopped

Instructions

1. Place the unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add salt. Bring to a boil and cook for 15-20 minutes until tender. Drain and slice into 1/4-inch rounds.
2. Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer to a paper towel, leaving the fat in the pan.
3. Add the olive oil and diced onion to the bacon fat. Cook for 4-5 minutes until softened.
4. Whisk in the vinegar, broth, mustard, sugar, salt, and pepper. Simmer for 1-2 minutes until the sugar dissolves.
5. Place the warm sliced potatoes in a serving bowl. Pour the hot dressing over them immediately and toss gently.
6. Fold in the crispy bacon, parsley, and dill. Let sit for 10 minutes before serving. Serve warm or at room temperature.