German Potato Salad

1

Place the potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and set aside.

2

In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside on a paper towel to drain, reserving the bacon fat in the skillet.

3

Saute the chopped onion in the reserved bacon fat until translucent and slightly browned, about 5 minutes.

4

Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and pepper to the onions. Cook for another 2 minutes to combine the flavors.

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