A German-inspired warm potato salad with tender potatoes, crisp bacon, and a tangy mustard dressing. Savory and comforting, it works especially well as a warm side dish.
Cut the white potatoes into medium cubes and place them in a pot with the water and two fifths of the salt. Bring to a boil and cook for 12 to 15 minutes, until tender when pierced while still holding their edges. Reserve about 40 ml of cooking water and drain.
While the potatoes cook, cut the smoked bacon into small strips and cook it over medium heat for 6 to 8 minutes, until crisp and much of its fat has rendered
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Add the red onion to the rendered bacon fat and cook for 3 minutes, until soft and glossy. Add the apple cider vinegar, mustard, brown sugar, black pepper, remaining salt, and about 40 ml of reserved cooking water. Boil for 1 minute, until the dressing is glossy and lightly emulsified.
Add the potatoes while still hot and gently toss for 1 to 2 minutes, until they absorb some of the dressing and become glossy and juicy without breaking apart. Return the bacon, add the parsley, and serve warm. And that's it! Even potatoes can dress up for company. 😌
