Warm German Potato Salad

Ingredients:

1. 2 lbs (900 g) baby potatoes or Yukon Gold potatoes (about 6-8 medium-sized potatoes)-1 medium onion, finely chopped
2. 1/4 cup white wine vinegar (or apple cider vinegar for a milder flavor)
3. 1/4 cup Dijon mustard (or whole-grain mustard for more texture)
4. 1 cup (240 ml) chicken or vegetable broth (preferably low-sodium)
5. 1 tablespoon olive oil
6. 1 teaspoon sugar (optional, to balance the tang)
7. Salt and freshly ground black pepper, to taste
8. Fresh parsley, chopped (for garnish)
9. 1/2 teaspoons fresh dill (optional, for added flavor)

Instructions:
1. Cook the Potatoes:

• Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
• Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender. Be careful not to overcook them—check with a fork to ensure they’re cooked but still firm enough to hold their shape.
• Drain the potatoes and let them cool slightly until they are cool enough to handle. While the potatoes are still warm, cut them into 1/2-inch slices or cubes, depending on your preference.

2. Prepare the Vinaigrette:

• In the same pan with the bacon fat, add the chopped onion and sauté over medium heat for 4-5 minutes, until softened and golden brown. You can also add a small pinch of salt to help the onions cook down.
• Add the white wine vinegar, Dijon mustard, chicken broth, and sugar (if using) to the pan. Stir to combine and bring the mixture to a simmer. Cook for about 2-3 minutes, allowing the flavors to meld together.
• Taste and adjust the seasoning with salt, pepper, or additional vinegar as needed.

4. Toss the Potatoes:

•  Add the warm, sliced potatoes to the pan with the vinaigrette and onion mixture. Gently stir to coat the potatoes with the dressing. Let the potatoes absorb the flavors for a couple of minutes over low heat.
• Add the crumbled bacon back into the pan and stir to combine. If the salad looks a bit dry, add a little more broth or a splash of vinegar to reach your desired consistency.

5. Garnish and Serve:

• Once everything is well-mixed and heated through, remove from heat.
• Sprinkle with freshly chopped parsley and dill, if using, and give the salad a final stir.
  3)Serve the warm German potato salad immediately. It’s delicious on its own or paired with sausages, grilled meats, or roasted chicken.

Enjoy!