German Style Potatoes and Sauerkraut

Ingredients

• 2 pounds thin-skinned potatoes, scrubbed, halved, and cut into 1/4 inch slices or 1 1/2 in chunks
• 4 ounces bacon, diced
• 1 shallot, minced
• 5 Tablespoons apple cider vinegar, plus more to taste
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 cup sauerkraut, drained and rinsed if you find it too salty
• Salt and freshly ground pepper, to taste

Instructions

1. 1

   Place the potatoes in a large pot and...: Place the potatoes in a large pot and cover with water. Bring to a boil, the reduce heat and simmer for about 5-10 minutes, depending on how thick the pieces are. Cook until fork tender, reserve 1/4 cup of cooking liquid, then drain.

2. 2

   Transfer potatoes to a large mixing bowl and...: Transfer potatoes to a large mixing bowl and cover to keep warm.

3. 3

   Meanwhile, cook the bacon in a skillet over...: Meanwhile, cook the bacon in a skillet over medium heat until brown and crisp. Remove bacon with a slotted spoon and transfer to the bowl with the potatoes.

4. 4

   Discard all but 2 tablespoons of the bacon...: Discard all but 2 tablespoons of the bacon grease. Add the shallot to the skillet and cook over medium heat until slightly softened, about 3 minutes.

5. 5

   Add the vinegar, oil, and honey. Bring to...: Add the vinegar, oil, and honey. Bring to a boil, then pour over the potatoes and toss to coat. Add the sauerkraut.

6. 6

   Taste and season with more vinegar, salt, and...: Taste and season with more vinegar, salt, and pepper, if needed. Add some of the potato cooking water if the mixture seems dry. Serve immediately.