German Potato Salad

By jenlin

Ingredients

• 2 pounds Yukon gold potatoes, sliced 1/2-inch thick
• 4 ounces bacon, chopped
• Kosher Salt
• 1 yellow onion, chopped
• 1 cup low-sodium chicken stock
• 1/4 cup white wine vinegar
• 2 tablespoon grainy mustard
• 1 bunch chives, chopped

Preparation

Step 1

Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl.

While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat.

Serve warm or at room temperature.