Ensalada alemana de patata tradicional con un toque ácido

Ingredientes

• 2 pounds waxy potatoes (e.g., Yukon Gold or Red Bliss)
• 6 slices of bacon, chopped
• 1 medium red onion, finely diced
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup vegetable oil
• 1 tablespoon sugar
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Optional: 2-3 tablespoons chicken broth or water for moisture

Preparación

1. 1

   Wash potatoes and place them in a large pot. Cover with cold water and add a pinch of salt.

2. 2

   Bring water to a boil and cook until fork-tender, about 15-20 minutes. Drain, let cool slightly, then chop into bite-sized pieces.

3. 3

   In a frying pan, cook chopped bacon over medium heat until crispy. Remove bacon and let drain on paper towels, keeping some drippings in the pan.

4. 4

   Add diced onion to the bacon drippings and sauté until softened. Stir in apple cider vinegar, Dijon mustard, vegetable oil, and sugar until well combined.

5. 5

   In a large bowl, toss the warm potatoes with the dressing and bacon. Season with salt, pepper, and parsley.

6. 6

   Let the salad sit for at least 30 minutes at room temperature or chill before serving.