German Potato Salad

Servings 6: / TOTAL TIME: 40 MINS


2 lb. baby potatoes, halved

6 slices bacon

1 red onion, finely chopped

1/4 c. apple cider vinegar

2 tbsp. water

1 tbsp. extra-virgin olive oil

1 tbsp. dijon mustard

1/2 tsp. granulated sugar

Kosher salt

Freshly ground black pepper

8 green onions, sliced


  1. In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
  2. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
  3. Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.
  4. Stir in green onions and gradually pour mixture over potatoes.
  5. Toss to combine and serve warm.