German Potato Salad
Natashaskitchen.com
30 min.
4
X
Ingredients
2 lb. Yukon Gold or red potatoes, whole, unpeeledDressing
1/2 Tbsp. olive oil1/4 cup chicken stock
8 oz. bacon, 1/2” chopped1/4 cup apple cider vinegar
1/2 medium red onion, diced2 Tbsp. Dijon or stone ground mustard
3 garlic cloves, minced1 Tbsp. honey
2 Tbsp. dill, finely chopped 3/4 tsp. kosher salt
2 Tbsp. parsley, finely chopped black pepper to taste
Directions
Boil potatoes in a pot of water for about 15-20 minutes, depending on size. Drain and set aside to cool. Cook bacon about 8-10 minutes until crisp and browned, then remove to another plate. Reserve 3-4 Tbsp. grease and add red onion, cooking for 3-4 minutes until soft. Add garlic and sauté 30 seconds. Add vinegar, chicken stock, mustard and honey. Season with salt and pepper, and cook another 2 minutes to reduce slightly. Cut potatoes into bite-size chunks. Top with dressing, bacon, and herbs, and gently toss to combine.