German Potato Salad
Ingredients:
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2 lb. baby potatoes, halved
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6 slices bacon
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1 red onion, finely chopped
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6 Tbsp. apple cider vinegar
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3 Tbsp. water
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2 Tbsp. extra-virgin olive oil
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2 Tbsp. whole grain Dijon mustard
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1 tsp. granulated sugar
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Kosher salt
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Freshly ground black pepper
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4 green onions, sliced
Instructions:
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In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
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In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 Tbsp. fat in pan, and transfer bacon to a paper towel-lined plate to drain.
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Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then remove from heat; season with salt and pepper.
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Stir in green onions and gradually pour mixture over potatoes. Crumble bacon over potatoes.
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Toss to combine and serve warm.
Warm baby potatoes tossed with crispy bacon, red onion, and green onions in a tangy apple cider vinegar and Dijon mustard dressing for a smoky, savory German-style side dish.
Fun Fact: German potato salad is usually served warm with a tangy vinegar dressing instead of creamy mayo.
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