A traditional German potato salad is made with bacon fat and lots of vinegar. It’s great for entertaining because you can make it in advance and serve at room temperature.
3 pounds new potatoes, (scrubbed)
½ pound bacon, (diced)
1 large red onion, (diced)
½ cup apple cider vinegar
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
½ bunch scallions (green parts only, thinly sliced)
Cook potatoes in a large pot of simmering water until tender, about 20 minutes depending on size. Once cool enough to handle, slice potatoes into ½-inch slices and place into a large bowl.
Meanwhile, in a large skillet or sauté pan, cook bacon until crispy. Remove bacon pieces using a slotted spoon. Sauté red onion in the bacon fat until soft. Add vinegar and Dijon to the pan, stirring to combine.
Pour hot mixture over potatoes. Add bacon and scallions, season generously with salt and pepper to taste. Serves 8-10.