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.