Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, unpeeled
  • Water, for boiling
  • 1 teaspoon (5g) salt
  • 6 slices bacon, cut into ½-inch pieces (1.5 cm)
  • 1 medium yellow onion, finely diced
  • ¼ cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) water
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) ground black pepper
  • ¼ cup (15g) finely chopped fresh parsley
  • 2 hard-boiled eggs, peeled and chopped (optional)

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes.
  2. While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve the bacon fat in the skillet.
  3. Add the diced onion to the skillet with the reserved bacon fat. Sauté over medium heat until softened and translucent, about 5 minutes.
  4. Stir in apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper to the skillet with the onions. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  5. While still warm, drain the potatoes and slice them into ¼-inch thick rounds (0.6 cm). No need to peel them, rustic is good!
  6. Gently fold the sliced potatoes, bacon, parsley, and hard-boiled eggs (if using) into the dressing in the skillet. Serve warm immediately. This is a german potato salad recipe.