German Potato Salad

Ingredients:

2 pounds small red potatoes, scrubbed and quartered into bite size pieces
1 tablespoon salt
1/4 cup red-wine vinegar
1/2 cup paper-thin sliced shallots, or 1/2 red onion, sliced paper-thin
1/4 pound thick-cut bacon (about 4 slices) cut into 1/4-inch slices
Pinch of sugar
Freshly ground black pepper to taste
3 tbsp. finely chopped flat-leaf parsley or chives or a combination of both
Optional: 1 tbsp. mustard seeds


Bring the potatoes and four quarts of cold water to a boil in a large pot over high heat. Add the salt and cook until potatoes are tender but firm when poked with a knife, about 6-8 minutes.

Drain the potatoes reserving 1/3 cup of the cooking liquid. Add 3 tablespoons vinegar to the potatoes, stir gently and let stand for 1 minute. Add the sliced shallots or red onion and stir to combine.

Heat a large skillet over medium-high heat. Toast the optional mustard seeds until very lightly browned, about 1-2 minutes. Remove and set aside. Cook the bacon until well browned and crispy. Remove to paper towels and pour off all but 2 tablespoons bacon fat. Add the remaining vinegar, reserved cooking water, and a pinch of sugar. Swirl the ingredients together and cook for a minute.

Pour over the potato mixture. Add the optional mustard seeds, bacon, freshly ground pepper to taste, and parsley and/or chives. Toss gently to combine. Taste for seasonings, adding salt if necessary. Turn onto a serving bowl or platter and serve immediately.

Serves 6 as a side dish.