German Potato Salad

1. Fill a stock pot with cold water and add a couple pinches of salt. Add the diced potatoes and onion chunks. Cover the pot and put it on the stove. Then bring to a boil, uncover the pot (so you don’t make a huge mess), and let the potatoes boil along for 15-20 minutes. Check tenderness with a fork. If the fork comes out cleanly and without a lot of resistance, then the potatoes are cooked. Drain off the water and discard the onion pieces.
2. Cook the bacon in a skillet over medium heat until crisp. Then remove it from the skillet onto a paper towel. Once cooled a bit, dice and set aside.
3. In a small bowl, whisk together the Dijon mustard and apple cider vinegar. While whisking, slowly drizzle in the olive oil. Add a pinch of salt and pepper and the parsley. Stir together and set aside until the potatoes are cooked.
4. In a larger bowl, add the vinaigrette, green onions, parsley and bacon. Add the still warm potatoes and stir together gently, so you don’t break up the potatoes. Taste and see if you need to add a little bit more salt and pepper.
5. You can serve still warm, which I prefer, or at room temperature. Enjoy!