GERMAN POTATO SALAD with a warm bacon vinegar Dijon dressing!
Ingredients:
1 small yellow onion, finely chopped
1/4 cup fresh parsley, chopped
3 garlic cloves, peeled and minced
8 slices of bacon, cut into pieces
2 pounds baby red potatoes
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup apple cider vinegar
Instructions:
Start by finely chopping the yellow onion and preparing the parsley. Peel and mince the garlic cloves.
In a skillet, cook the bacon over medium heat until crispy. Remove it from the skillet and set it aside.
Sauté the onion in the bacon fat until translucent, then add the minced garlic and sauté for an additional minute.
Add the honey, Dijon mustard, salt, pepper, and apple cider vinegar. Whisk everything together until the dressing is well mixed and slightly reduced. Remove from heat.
Meanwhile, boil the potatoes in salted water until tender but still firm. Drain them and let them cool slightly.
Cut the potatoes into quarters and place them in a large bowl. Add the crispy bacon on top of the potatoes.
Pour the still-warm dressing over the potatoes and bacon. Add half of the chopped parsley. Gently mix to coat all the ingredients.
Transfer the potato salad to a serving dish and sprinkle the remaining chopped parsley on top as garnish.
Tips:
Allow the potatoes to cool slightly to handle them without getting burnt.
The bacon dressing can be slightly warmed before pouring it over the potatoes for better absorption.
This salad can be served warm or cold, depending on your preferences or the season.
Be cautious not to overcook the potatoes to prevent them from becoming mushy in the salad.
