🥔 German Potato Salad

Servings: 6–8

Ingredients:

• 2½ lbs Yukon Gold or red potatoes
• 6 slices bacon, chopped
• 1 small onion, finely diced
• ½ cup apple cider vinegar
• 2 tbsp Dijon or yellow mustard
• 2 tbsp granulated sugar
• ½ cup chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp celery seed
• 2 tbsp fresh parsley, chopped

Instructions:

1. Place potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
2. Drain and let the potatoes cool slightly, then slice them into rounds or bite-sized pieces.
3. Cook the bacon in a large skillet over medium heat until crispy. Transfer to a plate, leaving about 2 tbsp of bacon grease in the skillet.
4. Add the diced onion and cook for 3–4 minutes, until softened.
5. Stir in the vinegar, mustard, sugar, chicken broth, salt, pepper, and celery seed. Simmer for 2–3 minutes.
6. Add the warm potatoes to the skillet and gently toss until coated with the dressing.
7. Stir in the crispy bacon and fresh parsley.
8. Let the salad sit for 10–15 minutes so the potatoes absorb the dressing.
9. Serve warm or at room temperature. 🥔🥓🌿