WARM GERMAN POTATO SALAD

 From MANTITLEMENT this is a great recipe for a non mayo lover or a hot day!

• 3 pounds baby potatoes (we like the skin on but you can peel them if you like)
• 1 cup finely diced red onion
• 8 strips of bacon, cooked crisp and rough chopped – reserve drippings
• 1 tablespoon minced garlic
• 1 1/2 teaspoons kosher salt
• Fresh black pepper to taste
• 3/4 cup chicken broth
• 1/3 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 2 teaspoons sugar
• 1/3 cup chopped parsley
• Drizzle of olive oil (optional)

INSTRUCTIONS

1. Start by steaming the potatoes in a steamer for about 15 minutes until fork tender. If you don’t have a steamer you can also boil the potatoes for about the same amount of time until the are just fork tender. Place the potatoes in a colander or a bowl and let them cool slightly while you make the bacon vinaigrette. See note*
2. Add 1/4 cup of bacon drippings to a medium sized skillet over medium heat. Once the drippings are hot, add the red onion and cook for 4-5 minutes. Add the garlic and cook 1 minute longer and then season with salt and pepper.
3. Pour the chicken broth and vinegar into the skillet, stir and let reduce for 3 minutes while on a low simmer. Whisk in the mustard and sugar and remove from the heat.
4. Cut the potatoes in half and place them in a large serving bowl along with the chopped bacon. Pour the warm dressing over the potatoes, add the chopped parsley and drizzle with a little olive oil. Toss the potato salad gently, taste for seasonings and adjust if needed.
5. Serve immediately so the potato salad is warm.