German Potato Salad
small red potatoes
thick sliced smoked bacon
diced into 1/4"
red onion finely chopped
red wine vinegar
coarse-grained or dijon mustard
freshly ground pepper
chopped green onion or chives
Cook the potatoes with their skin on in salted boiling water until they can easily be pierced with a fork, about 15 minutes depending on the size of the potatoes.
Drain the potatoes and let cool enough to handle. Cut into 1/2" dice.
Sauté the bacon in a large cast iron skillet over medium heat until it starts to crisp. Remove the bacon from the skillet with a slotted spoon and remove all but about 3 tablespoons of the grease.
Add the chopped onion to the skillet and cook over medium-low for about 2 to 3 minutes, until the onion softens.
Stir in the vinegar, water, mustard, sugar, salt and pepper to combine. Then add the potatoes and gently stir to fully coat the potatoes with the dressing.
Remove from the heat and mix in the bacon. Let the potato salad cool for a few minutes before stirring in the chopped green onions.
Can be served warm or cold.
Store in the refrigerator for up to 2 days.
Recipe from SaltPepperSkillet.com