German Potato Salad

01Method

1. 1

   Put the potatoes in a medium pot and add enough cold salted water to cover by about 5 cm. Bring to a boil over medium-high heat and cook until a fork slides in easily, roughly 15–20 minutes. Drain and cut into ½ cm rounds.

2. 2

   Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper-towel-lined plate and break into small pieces. Discard most of the rendered fat, keeping about 60 ml in the pan.

3. 3

   Reduce the heat to medium and add the onion to the reserved fat. Sauté until softened and lightly golden, about 4–5 minutes.

4. 4

   Whisk in the vinegar, sugar, mustard, and salt, stirring until the mixture thickens and begins to bubble. Fold in the sliced potatoes and toss until well coated. Scatter the bacon pieces over the top, garnish with the chives, and serve warm.