German Potato Salad with Bacon and Vinegar

Wash potatoes. Leave the skin on and slice using a mandolin or slice in even 1/8 – 1/4 inch slices.

Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, using kitchen scissors cut bacon into one inch pieces, add bacon pieces to a hot pan. Sauté bacon until browned and crispy, about 5-8 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Keep your bacon drippings!

Add finely chopped onion to pan with bacon drippings.

Sauté chopped onion in bacon drippings for about 5 to 7 minutes until onions soften.

Add the white wine vinegar, water, mustard, sugar, salt and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and gently spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato.

Gently mix in the bacon and chopped green onion. Taste, add more salt and pepper to taste if desired. Transfer to a bowl and serve warm.