German Potato Salad
1 pound Red Bliss Potatoes, cut each potato into 4-6 pieces
6 ounces bacon, diced small (freeze the bacon for 30 minutes to make it easier to cut)
½ cup yellow onion, diced small
1 tablespoon granulated sugar
½ tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons apple cider vinegar
2 tablespoons Italian parsley, finely chopped
1 tablespoon chives, sliced thin
Cover the potatoes in water. Bring to a boil, reduce to a simmer and cook until the potatoes are tender. While the potatoes cook, render the bacon in a skillet over medium heat. Once the bacon is golden brown, remove it from the pan and drain on paper towels. Do not drain the bacon grease from the pan. Reduce your heat to medium-low and cook the yellow onion until tender and translucent.
Make the dressing: in a large bowl, whisk together the sugar, Dijon mustard, kosher salt and pepper. Slowly whisk in the apple cider vinegar. Drain the potatoes and add them to the bowl with the onions and dressing. Mix the potatoes, onions and dressing. If desired, gently smash some the potatoes while mixing. Fold in the herbs. Top with the crispy bacon before serving. Can be eaten hot, room temperature or cold.