German Potato Salad Recipe

Ingredients

• 1.5 pounds red baby potatoes
• 4 slices thick cut bacon
• 1/2 red onion (chopped)
• 2 cloves garlic (minced)
• 1/2 cup water (may substitute with chicken or vegetable broth)
• 1/3 cup white vinegar
• 2 tablespoons pure maple syrup (may substitute with your favorite sweetener)
• 1.5 tablespoons grainy mustard (may substitute with 2-3 teaspoons dijon)
• 1/2 teaspoon kosher salt (add more to taste)
• 1/4 teaspoon freshly ground black pepper (add more to taste)
• 2 tablespoons freshly chopped parsley
• 2 tablespoons freshly chopped dill

Instructions

1. 1

   Place the potatoes in a large pot and fill with water until it is 1" over the top of the potatoes. Cover and bring to a boil over high heat. Remove the lid and reduce the heat to medium and simmer for 8-10 minutes until the potatoes are tender but still firm. Drain well in a colander.

2. 2

   When the potatoes are cool enough to handle, place in a large bowl.

3. 3

   While the potatoes cook, cook the bacon in a large skillet according to package instructions. Place the cooked bacon on a paper towel lined plate to blot excess grease.

4. 4

   Crumble or chop the bacon when cool enough to handle.

5. 5

   Reserve 1/4 cup of the bacon drippings, and add the red onion. Cook over medium heat until softened, about 3 minutes, then add the garlic and cook for 30 seconds longer.

6. 6

   Add the water, vinegar, maple syrup, mustard, salt and pepper to the pan and whisk well.

7. 7

   Bring to a boil and cook until reduced by half and thickened, about 5 minutes.

8. 8

   Add the warm bacon dressing, fresh parsley and dill to the potatoes and toss gently to coat. Taste and adjust the seasoning as needed. Enjoy warm or cold!