Salade de pommes de terre allemande

Ingrédients

• 1 1/2 pounds baby red potatoes
• 1/2 pound thick sliced smoked bacon (diced into 1/4" pieces)
• 1/2 cup finely chopped red onion
• 1/8 cup red wine vinegar (plus more)
• 1/8 cup water
• 2 teaspoons coarse-grained or Dijon mustard
• 1 tsp sugar
• Kosher salt
• Freshly ground pepper
• 1 bunch chopped green onion or chives

Préparation

1. 1

   Cook the potatoes with their skin on in salted boiling water until they can easily be pierced with a fork, about 15 minutes depending on the size of the potatoes.

2. 2

   Drain the potatoes and let cool enough to handle. Cut into 1/2" dice.

3. 3

   Sauté the bacon in a large cast-iron skillet over medium heat until it starts to crisp. Remove the bacon from the skillet with a slotted spoon and remove all but about 3 tablespoons of the grease.

4. 4

   Add the chopped onion to the skillet and cook over medium-low for about 2 to 3 minutes, until the onion softens.

5. 5

   Stir in the vinegar, water, mustard, sugar, salt and pepper to combine. Then add the potatoes and gently stir to fully coat the potatoes with the dressing.

6. 6

   Remove from the heat and mix in the bacon. Let the potato salad cool for a few minutes before stirring in the chopped green onions.

7. 7

   Serve warm.