Hot German Potato Salad

Try this potato salad for a summer BBQ.

 2 lbs Baby Potatoes, Halved
 6 Slices of Bacon
 1 Red Onion, Finely Chopped
 6 tbsp Apple Cider Vinegar
 3 tbsp Water
 2 tbsp Extra Virgin Olive Oil
 2 tbsp Dijon Mustard
 1 tsp Granulated Sugar
 Kosher Salt
 Freshly Ground Black Pepper
 4 Green Onions, Sliced
1

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.

2

In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.

3

Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.

4

Stir in green onions and gradually pour mixture over potatoes.

5

Toss to combine and serve warm.

Recipe Adapted from: Delish

Ingredients

 2 lbs Baby Potatoes, Halved
 6 Slices of Bacon
 1 Red Onion, Finely Chopped
 6 tbsp Apple Cider Vinegar
 3 tbsp Water
 2 tbsp Extra Virgin Olive Oil
 2 tbsp Dijon Mustard
 1 tsp Granulated Sugar
 Kosher Salt
 Freshly Ground Black Pepper
 4 Green Onions, Sliced
Hot German Potato Salad
IngredientsDirections