German Potato Salad
Serves 4 as a side dish
2 lbs. potatoes (I used fingerlings, but red or purple potatoes also work well)
5 slices of bacon
1/2 cup diced onion (I used red spring onion, but regular red, yellow, or white spring onions are all fine)
2 tbsp stone-ground mustard
1/2 cup apple cider vinegar
1 tbsp honey
1/4 cup water
1/4 cup minced chives
Salt and pepper, to taste
Wash the potatoes, skins on. If the potatoes are small you can leave them as is; if they’re larger, make sure everything is chopped into roughly 1/2″ pieces.
Place the potatoes in a pot, add a good palm full of salt, and cover with water. Bring to a boil and allow to cook until the potatoes are easily pierced with a fork. Drain, and set aside to cool in a large bowl.
Cook the bacon in a skillet over medium-high heat, until browned and crispy. Remove bacon from pan and set aside, reserving the rendered fat in the pan. Chop or crumble bacon into bite-sized pieces.
Add the diced onion to the bacon fat, and cook over medium heat until translucent. Add mustard, vinegar, honey, and water. Bring to a boil and reduce to about 1/2 cup.
Pour hot dressing over potatoes and mix with half of the bacon and half of the chives. Season to taste with salt and black pepper.
Transfer to serving dish and top with remaining chives and bacon. Serve warm.