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German Potato Salad with Warm Bacon Dressing

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Ingredients
  

  • 2-½ pounds baby red potatoes, unpeeled
  • 1 tbsp. plus ½ tsp. kosher salt, divided
  • 4 slices thick-cut bacon, diced
  • 1 small yellow onion, diced
  • 1 to 3 tbsp. vegetable oil
  • 3 tbsp. white wine vinegar
  • 1 tbsp. granulated sugar
  • 1 tbsp. whole grain mustard
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. fresh chives, chopped
  • 1 tbsp. fresh flat-leaf parsley, chopped

Instructions
 

  • Place the potatoes and 1 tablespoon of the salt in a large saucepan.
  • Cover with 1-inch cool water; bring to a boil over high heat.
  • Reduce the heat to medium; simmer until the potatoes are easily pierced with a knife; 30 to 35 minutes.
  • While potatoes are boiling, place the bacon in a large skillet, over medium heat, and cook until the fat begins to render; about 8 minutes.
  • Add the onion; cook until the onion and bacon brown and the bacon is crisp; 13 to 15 minutes.
  • Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate.
  • Measure the remaining fat in the pan; if there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.
  • When cooked, remove the potatoes from the stove and, using a colander, drain; rinse under cold water until they are cool enough to handle.
  • While not necessary for this recipe, if desired, peel potatoes with your fingers or a vegetable peeler; slice into 1/4-inch thick rounds and transfer to a large bowl.
  • Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt and the bacon fat in a jar; cover and shake to combine.
  • Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes; toss well; set aside for 10 minutes.
  • Serve warm or at room temperature.

Notes

Refrigerate leftovers in an airtight container for up to 4 days.