German Kartoffelsalat

Ingredients

Potatoes

2 pounds, waxy variety (such as yukon gold), peeled and sliced

Bacon

6 slices, cooked until crispy and crumbled

Onion

1 medium, finely chopped

Apple cider vinegar

1/4 cup

Dijon mustard

2 tablespoons

Vegetable broth

1/2 cup

Sugar

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon, freshly ground

Fresh parsley

1/4 cup, chopped, for garnish

Instructions

1. Begin by placing the peeled and sliced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
2. In a large bowl, combine the warm potatoes, crumbled bacon, and chopped onion, ensuring the potatoes are still warm to absorb the dressing.
3. In a separate small bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, sugar, salt, and freshly ground black pepper until well combined.
4. Pour the dressing over the potato mixture and gently toss to coat everything evenly. Be careful not to break up the potatoes too much.
5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
6. Before serving, sprinkle with fresh parsley for a burst of color and flavor.