German Potato Salad

 German Potato Salad

Ingredients

• 2 pounds baby red potatoes, washed and scrubbed
• 8 slices bacon, cut into small pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp honey
• 2 tbsp dijon mustard
• 1/3 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid and simmer the potatoes for 10-15 minutes or until fork tender. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot. 
2. While the potatoes are cooking, fry the bacon in a large skilled over medium heat. Use a slotted spoon to transfer the bacon to a paper towl-lined plate. 
3. Add the onion to the skillet, and saute for 3-4 minutes until softened. Add the garlic and saute for another minute. 
4. Add the honey, mustard, salt and pepper to the skillet. While whisking those ingredients together, pour in the vinegar and stir for 1-2 minutes, until slightly reduced.
5. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon and gently toss together.