Warm German Potato Salad

Ingredients

• 2 pounds red potatoes
• 1 medium red onion (finely diced)
• 1 tablespoon garlic (finely minced)
• 1/2 cup beef stock or broth
• 1/3 cup white wine vinegar (white vinegar may be susbtituted)
• 1 tablespoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 cup fresh parsley (finely chopped)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (plus more to taste if desired)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 4 slices bacon (cooked and chopped; optional but recommended)

Instructions

1. 1

   Halve the potatoes, add them to a large kettle or pot, cover with water by at least 2 inches, and boil over medium to medium-high heat until fork tender, about 15 to 20 minutes. Do not overcook; you don’t want them to fall apart.

2. 2

   Remove the potatoes from the water and dice them into bite-sized pieces. You can peel the potatoes or leave the skins on. I personally think the salad has better visual appeal with the skins on; set aside.

3. 3

   To a small bowl, add the onion, garlic, beef stock or broth, vinegar, Dijon mustard, sugar, salt, pepper, olive oil, and whisk to combine.

4. 4

   Evenly drizzle the dressing over the warm potatoes, sprinkle with parsley, and gently toss to combine.

5. 5

   Add the bacon pieces before serving* (See Notes).