German Warm Potato Salad

The concept of warm potato salad was lost on me before making this meal. I always think of potato salad as a gloopy side dish at an outdoor picnic or bbq. This is on a whole other level. Bacony, tangy from mustard and vinegar, deliciously warm melt in your mouth potatoes. Words don't do justice to this iconic dish. Just make it already, and thank me later. 

German Warm Potato Salad

Adapted from Serious Eats

2 pounds red potatoes, cut into 1-inch cubes
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 pound bacon, cut into 1/2-inch dice
3/4 cup finely minced yellow onion (about 1 small)
1/3 cup white vinegar
2 tablespoons white sugar
1 tablespoon whole grain Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives

1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water. Set over medium-high heat until boiling. Reduce heat to medium and simmer until potatoes are fork tender, 10-15 minutes. Strain potatoes and set aside.

2. While potatoes are cooking, cook bacon in a large skillet over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. If there is more than 4 tablespoons worth of bacon fat in pan, feel free to pour some out.

3. Add onions to pan with bacon fat and cook over medium heat until lightly browned and carmelized, about 5 minutes. Remove from heat and set aside.

4. In a mason jar (or small bowl) add vinegar, sugar, mustard, 2 teaspoons of salt, and pepper, put on lid and shake, to make the dressing.

5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to combine, then serve immediately while still warm.