GERMAN POTATO SALAD

• 2 ¼ lbs. potatoes, all purpose or Yukon Gold

• 4 oz. bacon, diced

• 8 oz. onions, diced

• 4 fluid oz. white wine vinegar

• 4 fluid oz. vegetable oil

• ½ teaspoon salt, to taste

• ¼ teaspoon pepper, to taste

• 2 tablespoons Dijon mustard

• 16 fluid oz. heated chicken stock

• 2 oz. chives, snipped

Cook the potatoes in simmering water until tender.  Drain.  Sauté the bacon until it is nearly cooked.  Add and sweat the onion; then drain off the excess fat.  Add the vinegar, oil, salt, pepper, mustard, chicken stock, and chives to the bacon and simmer. 

Pour the dressing over the hot sliced potatoes.  Serve the salad warm.  

Serves 10

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