German Potato Salad

150. Do you like warm, tender potatoes with crunchy bacon, a little bit of vinegar, a little bit of sweetness, with fresh dill adding brightness and color? I know you answered yes! I'm talking about warm German Potato Salad.

Out of all the recipes for this salad, I really liked the addition of mustard and dill.

German Potato Salad with Bacon-Vinegar Dressing and Dill

Bon Appétit | October 2002

Yield: Makes 6 servings 2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices 6 bacon slices, chopped 1/2 cup finely chopped red onion 1/2 cup white wine vinegar 1/2 cup water 2 teaspoons coarse-grained mustard 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup chopped fresh dill Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil. Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat. Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”
~ John Tyler Pettee