' Lisa’s German-Style Potato Salad
3 lbs yellow-flesh potatoes (I prefer Klondike Rose)
1 tbsp olive oil
4 slices thick cut hardwood smoked bacon (not maple or maple smoked), chopped
1 cup diced onion (or more to taste)
1/4 cup balsamic vinegar (or to taste)
2 tbsp Dijon mustard
1 tsp garlic powder (or to taste)
salt and pepper to taste
Cut the potatoes up into bite-sized pieces and cook in salted water until tender. Drain and return to the pot. Put a dish towel over the put and then put the lid on – this will keep the potatoes warm and help dry them off a bit.
While the potatoes are cooking, put the olive oil and bacon into a large frying pan and cook over medium to medium-high heat until the bacon is almost crispy.
Add in the onions and stir well, then cook until the onions are soft.
Pour the balsamic vinegar into the pan and stir quickly, scraping up all the browned bits from the bottom of the pan. Add in the mustard and whisk until everything is combined. Let it continue to cook on low heat until the potatoes are ready.
While the potatoes (and the bacon mixture) are still warm, put the potatoes into the frying pan and stir well. Sprinkle garlic powder over the potatoes, stir, and add salt and pepper to taste.
This potato salad is best served at room temperature, and is even better when made a day ahead. The potatoes and the bacon mixture has to be warm (or hot) when combined, otherwise it doesn’t taste right.
