Most people recognize German potato salad because it is served warm with a slightly tart bacon dressing. The German Immigrants to the United States made this style of potato salad so people began calling it Hot German potato salad. There are versions that just use a vinaigrette dressing and are tossed and served cold.
This version uses a teaspoon of mustard to give it some tang and adds chives for color and extra flavor.
It's wonderful with pork chops!
2 pounds Yukon gold or red skin potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup cider or white vinegar
1/4 cup sugar
1 tsp. Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, 1/2 chives and salt and stir until thick and bubbly. Add some water if it is too thick. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the rest of the chives. Serve warm.
Recipe Adapted from Mary Nolan, Food Network