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German Potato Salad

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Ingredients

    • 2 lbs yukon gold potatoes
    • 1/2 lb bacon, cut in 1/4 inch strips
    • 3/4 cup onion, minced
    • 1/3 cup apple cider vinegar
    • 1/4 cup sugar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon salt
    • 8 ounces chavrie goat cheese
    • 2 tablespoons chives, cut 1/2 inch for garnish

Directions

  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
  2. Set aside in a warm place.
  3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
  4. Pour off the rendered fat, reserving 1/4 cup in the pan.
  5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
  6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
  7. Top with crumbled  Goat cheese , bacon and garnish with the chives.
  8. Serve warm.

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