German Potato Salad Recipe with Warm Bacon Vinaigrette

 

Ingredients

 

• 2 pounds baby potatoes
• 1/2 pound bacon
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1 Tablespoons granulated sugar
• 2 Tablespoon brown sugar
• 2 and 1/2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons minced chives, for garnish

Instructions

 

• Place the potatoes in a large pot of lightly salted water. Bring to boil over medium-high heat and cook for about 13 to 15 minutes or until potatoes are tender when pierced with a fork.
• Drain potatoes and quickly run them under cold water until cool to the touch. Then transfer to a cutting board and carefully slice into 1/4-inch rounds. Set aside.
• In a large skillet over medium-high heat, cook the bacon until crispy on both sides, about 6 minutes total. Once crisp, place on a paper towel-lined plate to cool for a minute. Then transfer to a cutting board and roughly chop into small pieces. Drain about half of the bacon grease from the pan, then place the pan back over medium heat. 
• Add the onion into the skillet with the remaining bacon grease and cook until translucent, stirring occasionally, about 5 minutes.
• In a spouted measuring cup combine the the apple cider vinegar, both sugars, dijon mustard, salt and pepper, and stir until well combined. Pour into the skillet and cook, stirring occasionally, for 3 minutes, or until bubbling and slightly thickened. 
• Add in 1/4 cup of the bacon and the sliced potatoes and toss to coat. Cook for 1 minute, then transfer to a serving dish. 
• Top with the remains crumbled bacon and chives. Serve warm.